Espresso chocolate chip cookies
Oliver made these yesterday to take to work. They really were great and the espresso just enriched the cookies without a strong coffee flavor.
Makes about 36 small cookies.
8 oz (2 sticks) good European butter, at room temperature
2/3 cup confectioners (powdered) sugar
1/2 tsp good quality Vanilla Extract
1 tbsp espresso powder plus 1 tbsp boiling water
2 cups all purpose flour
3/4 cup chocolate chips, again, good quality ones
Firstly, add the boiling water to the espresso powder and set aside until tepid.
In a stand mixer, beat the butter and confectioners sugar together on medium speed for about 3 minutes.
Beat in the vanilla and tepid coffee mixture, then reduce the speed to low and add the flour, mixing only until it disappears into the dough. Don’t over mix.
Fold in the chocolate chips with a large spoon or spatula.
gather the dough and place in between two sheets of parchment paper. Roll the dough into a rectangle shape that’s 1/4 inch thick.
Refrigerate the dough, flat, for at least 2 hours. You can put it onto a cookie sheet to keep it flat so it doesn’t break or bend.
After the dough is firm, preheat the oven to 325 F. Cup the dough into 1 1/2 inch squares or circles.
Bake for 18 to 20 minutes until they turn golden brown around the edges.