WHAT YOU WILL NEED 1 cup (2 sticks) unsalted butter, softened 1/2 cup sugar 1/2 tsp. vanilla 1 tsp instant espresso dissolved in 1 tsp tap water (this imparts a subtle coffee flavor, use 2 tsp powder for a stronger coffee taste) 2 cups flour 1 rounded cup dark chocolate chips INSTRUCTIONS Set oven to 325F In a stand mixer or processor fitted with the dough blade, put the flour, sugar, and well softened butter. Add the vanilla to the espresso and pour in as well. Pulse until the dough starts to come together, scraping down the sides if necessary. Process until the dough comes completely together, then finish with a wooden spoon or spatula, folding in the chips well. Turn the dough onto a piece of parchment paper and form into a log shape about 10 or 12 inches long. Roll the log in the paper, smoothing the shape as you go, and twist the ends to secure. Refrigerate for a couple of hours until firm. Slice the dough into 3/8 inch rounds and bake on a silpat or parchment lined baking sheet for about 12 minutes or until set. If the dough crumbles, just reform the slice on the baking sheet, it wont affect the cookie at all. Let the cookies remain on the baking sheet for a few minutes before carefully removing them to a rack. These cookies will be delicate, especially when warm.
Posted on: Mon, 08 Dec 2014 12:26:23 +0000
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