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Ingredients
- 1 tbsp espresso powder
- 1 tbsp boiling water
- 2 sticks (1 cup) unsalted butter at room temperature
- 2/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 3/4 cup chocolate chips (I used semi sweet)
- 1/4 cup cacao nibs (optional)
Details
Preparation
Step 1
Dissolve the espresso powder in he boiling water and set aside to cool until it's tepid.
In a large bowl, beat the butter and sugar for about 3 minutes. Add in the vanilla extract and the espresso/ While mixing on low-speed, add in the flour and mix until incorporated. Fold in the chocolate chips and cacao nibs.
Transfer the dough into a large ziplock type freezer bag and leaving the bag open (so the air can escape) roll the dough until it's evenly spread in the bag. Seal the bag pressing out all of the air. Refrigerate the dough for 2 hours or up to two days. I tucked mine into the freezer until it was firm enough to slice.
When you're ready to bake the cookies, preheat the oven to 325 degrees. Using scissors, cut the bag open and turn the solid dough out onto a cutting board. Using a sharp knife, slice into 1 1/2" squares. (I'd use a ruler next time...I had a lot of odd shaped rectangles)
Bake cookies for 18-20 minutes or until cookies are feeling firm to the touch. transfer to a wire rack to cool.
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