Ingredients:

  • 1 ⅔ cups (208g) all-purpose flour
  • ½ teaspoon (2g) baking powder
  • ½ teaspoon (2.5g) baking soda
  • ¼ teaspoon (1.5g) salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar, plus ½ cup (100g) for rolling
  • 1 large egg
  • 2 teaspoons (10ml) vanilla extract
  • 2 tablespoons (12g) espresso powder
  • 1 tablespoon (15ml) sweetened condensed milk

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer (or with a hand mixer), cream together softened butter and 1 cup of granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
  6. Divide the dough into two portions. Add espresso powder to the larger portion (2/3) and mix until evenly incorporated. Add condensed milk to the remaining portion (1/3) and mix until combined.
  7. Take approximately 2 tablespoons of the espresso dough and 1 tablespoon of the condensed milk dough. Gently combine and roll into a ball (approx. 50g). Do not overmix for a proper marble.
  8. Roll each dough ball in the remaining ½ cup of granulated sugar, coating evenly.
  9. Place cookies on prepared baking sheets, leaving space between them. Bake for 12-14 minutes, or until the edges are lightly golden brown.
  10. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.