Decadent Chocolate Espresso Cookies with Optional Glaze

1. Melt Butter and Add Cocoa and Espresso

Melt 4 tablespoons of butter in a medium saucepan over low heat. Stir in the Dutch-processed cocoa powder and instant espresso powder. Let this mixture cool for about 15-20 minutes.

2. Beat Butter, Sugar, and Salt

In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 16 tablespoons of butter, sugar, and salt together until the mixture is light and fluffy, about a minute. Add the cooled cocoa mixture and mix until well combined.

3. Add Egg Yolks and Vanilla

Incorporate the egg yolks and vanilla extract into the mixture. Mix on medium speed until fully combined, about 30 seconds.

4. Add Flour

Gradually add the flour in three additions, mixing on low speed until the dough comes together to form a cohesive ball.

5. Chill Dough

Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for 45 minutes to 1 hour. Alternatively, shape the dough into a log, wrap it, and chill for at least an hour.

6. Preheat Oven

Preheat your oven to 375°F and line your baking sheets with parchment paper.

7. Roll Out and Cut Dough

When the dough is firm, roll it out on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out your desired shapes and place them on the prepared baking sheets.

8. Bake Cookies

Bake the cookies in the preheated oven for 10 to 12 minutes, rotating the sheets halfway through the baking time. The cookies are done when they feel slightly resistant to touch. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

9. Make Optional Bittersweet Chocolate Glaze

If opting for the glaze, melt the chopped chocolate and 4 tablespoons of butter in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and stir in the corn syrup and vanilla extract. Spread the glaze over the cooled cookies using a spoon for a glossy finish.