We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cream the butter, brown sugar, and vanilla sugar together until smooth.
Add the eggs and vanilla extract and mix until fully combined.
Add the salt, then gradually add the flour. Mix until you have a soft dough that holds together and isn’t sticky.
Divide the dough into 2 equal halves.
Mix cinnamon into one half to create the vanilla-cinnamon dough.
Mix cocoa powder, espresso powder, and baking powder into the other half to create the chocolate espresso dough. Add milk if the dough feels dry.
Take pieces from both doughs and combine them to create a marbled effect.
Shape the cookies and place them on a lined baking tray.
Chill the shaped cookies in the fridge for 1 hour.
Bake at 170°C for around 20 minutes until the edges are set and the centers are slightly soft.
Leave the cookies on the tray for a few minutes before moving them to a cooling rack.
Want to keep this recipe for later? We can email it to you!
If the chocolate espresso dough feels dry after adding cocoa, add 1–2 tsp milk to adjust the consistency.
Can I use salted butter?
Yes, but reduce the added salt to balance the flavors.
How do I know when the cookies are done?
The edges should be set and the centers slightly soft when they come out of the oven.
Can I skip chilling the dough?
Chilling helps the cookies hold their shape, so it's recommended not to skip this step.
Can I use instant coffee instead of espresso powder?
Yes, but the flavor might be less intense.
How should I store the cookies?
Store in an airtight container at room temperature for up to a week.
Come cook with me! Recipes from all over the world 👩🏻🍳🇱🇾📍London
