- 1 tbsp instant espresso powder
- 1 tbsp boiling water
- 8 oz unsalted butter softened
- 2/3 cup powdered sugar
- ½ tsp vanilla
- 2 cups all purpose flour
- 4 oz mini chocolate chips
In a small bowl, dissolve the espresso powder in the boiling water.
In a large bowl, beat the butter and sugar until smooth. Add the vanilla and the espresso and stir to combine. Add the flour and mix at a low speed just until the flour is incorporated. Don’t overwork the dough. Fold in the chocolate chips.
Form the dough into logs and wrap them in plastic wrap. Chill the dough for at least two hours or up to two days.
Preheat the oven to 325°F. Remove the cookie logs from the plastic wrap and slice them into round cookie shapes. Place them on a baking sheet.
Bake the cookies for 18 to 20 minutes or until they are baked through. The cookies will not spread and will be light in color. Transfer the cookies to a baking rack to cool.
Recipe source: Use Real Butter