Espresso Chocolate Cookies with Mascarpone Bark
Rich, deeply chocolatey, and layered with espresso in every bite—these bake up soft in the center with just enough edge, and that mascarpone bark melts into something ridiculously good.
Highlights
Espresso Mascarpone Bark
Ingredients:
115 g white chocolate, finely chopped
60 g mascarpone cheese, softened
1–2 tsp espresso powder (to taste)
Pinch of salt
Instructions:
1. Melt the white chocolate: Melt the white chocolate gently over a double boiler or in short bursts in the microwave, stirring until smooth. Let it cool slightly so it’s warm, not hot.
2. Whisk the mascarpone: In a small bowl, whisk the mascarpone, espresso powder, and salt until smooth and creamy.
3. Combine: Fold the mascarpone mixture into the melted white chocolate until fully combined and silky.
4. Spread: Spread into a thin layer (about ¼-inch thick) on a parchment-lined tray.
5. Chill: Chill in the fridge until fully set, about 1–2 hours.
6. Chop: Once firm, break or chop into small shards. Keep chilled until ready to use.
Cookies
Dry:
165 g all-purpose flour
35 g cocoa powder
1 tsp baking soda
½ tsp salt
Wet:
70 g brown butter, cooled
50 g unsalted butter, softened
100 g granulated sugar
100 g brown sugar
Add-ins:
1 large egg
1 egg yolk
1 tsp vanilla extract
1 tsp coffee extract
1 tbsp finely ground coffee
150 g chocolate shards
Espresso mascarpone bark (from above)
Instructions
1. Cream the butter and sugars: In a large bowl, beat together the cooled brown butter, softened butter, granulated sugar, and brown sugar until light, fluffy, and slightly aerated.
2. Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Add eggs and flavorings: Add the egg, egg yolk, vanilla extract, and coffee extract to the butter mixture. Beat until smooth, glossy, and fully emulsified.
4. Form the dough: Add the dry ingredients to the wet mixture and mix just until a soft dough forms. Do not overmix.
5. Fold in the mix-ins: Gently fold in the chocolate shards, ground coffee, and chopped espresso mascarpone bark until evenly distributed.
6. Scoop and chill: Scoop dough into portions and place on a tray. Chill for at least 1 hour, preferably overnight for best flavor and texture. (Note: Freeze scooped dough for up to 1–2 months. Bake straight from frozen, adding 1–2 minutes to the bake time.)
7. Preheat and prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
8. Bake: Space cookie dough balls a few inches apart and bake for 14–15 minutes, until edges are set and centers remain soft.
9. Finish: Right out of the oven, scoot the cookies into perfect rounds if needed. Top with extra chocolate and a piece of espresso mascarpone bark while still warm.
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Espresso Chocolate Cookies with Mascarpone Bark
Rich, deeply chocolatey, and layered with espresso in every bite—these bake up soft in the center with just enough edge, and that mascarpone bark melts into something ridiculously good.
Ingredients
- 115 g white chocolate, finely chopped
- 60 g mascarpone cheese, softened
- 1–2 tsp espresso powder (to taste)
- Pinch of salt
- 165 g all-purpose flour
- 35 g cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 70 g brown butter, cooled
- 50 g unsalted butter, softened
- 100 g granulated sugar
- 100 g brown sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp coffee extract
- 1 tbsp finely ground coffee
- 150 g chocolate shards
- Espresso mascarpone bark (from above)
Instructions
- Cream the butter and sugars: In a large bowl, beat together the cooled brown butter, softened butter, granulated sugar, and brown sugar until light, fluffy, and slightly aerated.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Add eggs and flavorings: Add the egg, egg yolk, vanilla extract, and coffee extract to the butter mixture. Beat until smooth, glossy, and fully emulsified.
- Form the dough: Add the dry ingredients to the wet mixture and mix just until a soft dough forms. Do not overmix.
- Fold in the mix-ins: Gently fold in the chocolate shards, ground coffee, and chopped espresso mascarpone bark until evenly distributed.
- Scoop and chill: Scoop dough into portions and place on a tray. Chill for at least 1 hour, preferably overnight for best flavor and texture. (Note: Freeze scooped dough for up to 1–2 months. Bake straight from frozen, adding 1–2 minutes to the bake time.)
- Preheat and prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Bake: Space cookie dough balls a few inches apart and bake for 14–15 minutes, until edges are set and centers remain soft.
- Finish: Right out of the oven, scoot the cookies into perfect rounds if needed. Top with extra chocolate and a piece of espresso mascarpone bark while still warm.
- Melt the white chocolate: Melt the white chocolate gently over a double boiler or in short bursts in the microwave, stirring until smooth. Let it cool slightly so it’s warm, not hot.
- Whisk the mascarpone: In a small bowl, whisk the mascarpone, espresso powder, and salt until smooth and creamy.
- Combine: Fold the mascarpone mixture into the melted white chocolate until fully combined and silky.
- Spread: Spread into a thin layer (about ¼-inch thick) on a parchment-lined tray.
- Chill: Chill in the fridge until fully set, about 1–2 hours.
- Chop: Once firm, break or chop into small shards. Keep chilled until ready to use.
