This recipe was inspired by Sexson’s grandmother, who baked butter cookies with a light raspberry glaze. “I love the combination of chocolate and coffee flavors, so I came up with these cookies, which my family and friends all love,” Sexson says. If you can’t find espresso powder, use ground espresso.
1 cup (2 sticks) butter, softened
1/4 cup sugar
1/2 cup packed dark brown sugar
1/8 teaspoon salt
2 1/2 cups flour
1/3 cup mini semisweet chocolate chips
1/2 teaspoon espresso powder
1/8 teaspoon cinnamon
1 1/2 tablespoons hot water
3 tablespoons light corn syrup
Sparkling or sanding sugar
1. Preheat oven to 325 degrees. Coat two 8-inch round cake pans with nonstick spray and set aside.
2. Cookies: In a large mixing bowl, cream butter, sugar, brown sugar and salt. Incorporate flour in thirds, using a sturdy spoon to mix. The dough will be crumbly.
3. Once the flour is mixed in, use your hands to continue mixing dough together and forming clumps with your hands. Mix in chocolate chips by hand.
4. Remove dough to a clean surface and knead for a few minutes until dough is evenly moistened and holds together well. If needed, sprinkle on 1 teaspoon of water to moisten.
5. Divide dough into halves and press each into a prepared cake pan, making sure to create an even layer all the way to the edges. Use a fork to prick holes over the surface of the dough.
6. Bake 25–30 minutes, until golden brown on top, rotating pans halfway through. Remove pans and immediately invert onto a clean cutting board. As soon as rounds are turned out, cut each into 8 wedges.
7. Topping: In a small bowl, combine espresso powder and cinnamon. Whisk in hot water, then corn syrup. Using a pastry brush, brush each cookie wedge lightly with syrup mixture. Sprinkle each with sparkling or sanding sugar, then cool completely.
Makes 16 cookies.