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Ingredients:
Ingredients:
- 200 g BAM dark chocolate
- 150 g all-purpose flour
- 10g BAM black cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 115 g unsalted butter (room temperature)
- 150 g brown sugar
- 50 g white sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee
- BAM coffee hazelnut spread for icing
@bamchocolate.com Espresso Martini Cookies Espresso Martini cookies combine the rich flavor of dark chocolate and coffee, topped with BAM coffee hazelnut spread for the perfect glaze. These soft and chewy cookies are ideal for coffee and chocolate lovers and make a great choice for festive occasions or as a sweet treat with coffee. Ingredients: 200 g BAM dark chocolate 150 g all-purpose flour 10 g BAM black cocoa powder 1 teaspoon baking powder ½ teaspoon salt 115 g unsalted butter (room temperature) 150 g brown sugar 50 g white sugar 1 large egg + 1 egg yolk 1 teaspoon vanilla extract 1 teaspoon instant coffee BAM coffee hazelnut spread for glaze Instructions: 1. Prepare the oven and baking sheet: Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper. 2. Melt the chocolate: Place 200 g chopped BAM dark chocolate in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler) and stir until the chocolate is fully melted and smooth. Remove from heat and let it cool slightly. Alternatively, you can melt it in the microwave. 3. Dry ingredients: In a medium bowl, whisk together the flour, BAM black cocoa powder, baking powder, instant coffee, and salt. 4. Wet ingredients: In a large bowl, use an electric mixer to beat the butter, brown sugar, and white sugar for about 2–3 minutes, until light and fluffy. Add the egg and vanilla extract and mix until well combined. 5. Combine the mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a uniform dough forms. Then fold in the melted chocolate until fully incorporated. 6. Shape the cookies: Using an ice cream scoop or a regular spoon, scoop the dough and form walnut-sized balls. Place them on the prepared baking sheet, leaving about 5 cm (2 inches) of space between each, as they will spread while baking. 7. Bake: Bake the cookies in the preheated oven for 10–12 minutes, until the edges are set but the centers are still soft. Be careful not to overbake, so they stay chewy and moist. 8. Cool: Once baked, remove the cookies from the oven and let them sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. 9. Glaze: When the cookies are completely cooled, drizzle with BAM coffee hazelnut spread. You can gently warm the spread to make it smoother and easier to pour. 10. Serve: Allow the glaze to set, then serve and enjoy the rich, indulgent flavor of your Espresso Martini cookies. #bamchocolate #mojacokolada #bamspices #howto #howtomake #baking #cooking #spice #becomeamaster
♬ original sound - BAM (Become A Master)
Instructions:
Preparation of the oven and baking tray:
1
Preheat the oven to 175°C. Line a baking tray with baking paper.
Melting chocolate:
1
Place 200 g chopped BAM dark chocolate in a heatproof bowl.
2
Place the bowl over a pan of gently simmering water (water bath) and stir until the chocolate is completely melted and smooth.
3
Remove from the heat and leave to cool slightly. Or melt in the microwave.
Dry ingredients:
1
In a medium bowl, whisk together the flour, BAM black cocoa powder, baking powder, instant coffee and salt.
Wet ingredients:
1
In a large bowl, beat the butter, brown sugar and white sugar with an electric mixer for about 2-3 minutes until the mixture is light and fluffy.
2
Add the egg and vanilla extract and stir until well combined.
Combining ingredients:
1
Gradually add the dry ingredients to the wet mixture and mix on low speed until a uniform dough is formed.
2
Then stir in the melted chocolate until it is completely combined with the dough.
Biscuit design:
1
Using an ice cream scoop or a regular spoon, scoop the dough and shape into walnut-sized balls.
2
Place them on the prepared baking tray, leaving about 5 cm between them, as they will spill out during baking.
Baking:
1
Bake the biscuits in the preheated oven for 10-12 minutes, until the edges are firm and the centre is still soft.
2
Be careful not to overcook them, as this will keep them soft and chewy.
Cooling:
1
When the biscuits are baked, remove them from the oven and leave them on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Glaze:
1
When the biscuits are completely cooled, top them with BAM coffee hazelnut spread.
2
The spread can be heated slightly to make it more liquid and suitable for pouring.
Service:
1
Allow the icing to set, then serve the biscuits and enjoy their rich flavour.
Gluten free
Recommended
Lactose-free
FIT
Vegan
Quick desserts 
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