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Chocolate Espresso Cookies

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Chocolate Espresso Cookies

Prep Time:
20 Min. Plus 2 hr. for dough to chill
Cook Time:
15-20 Minutes
Total Time:
35-40 Min, plus chill time
Ingredients
  • 1 cup (16 tablespoons or 1 package) unsalted Finlandia butter, room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 tablespoon instant espresso powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 6 ounces bittersweet chocolate, chopped into bits
Instructions

Using an electric or stand mixer, cream the Finlandia butter until soft. Add both sugars, espresso powder, salt, and vanilla extract, then beat until light and fluffy, about 2-3 minutes. Add flour and mix on low until just incorporated, then mix in chocolate. Do not overmix.

Place the dough on a large piece of plastic wrap and form it into a log about 3 inches in diame-ter. Wrap tightly, then chill for at least 2 hours. Dough can be made up until this point and stored in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Preheat the oven to 325 degrees and line two sheet pans with parchment paper.

Slice the cookies into 1/2-inch rounds, then place them on the pans about an inch apart. Bake until they just start to turn golden around the edges, about 15-20 minutes.

Store leftover cookies in an airtight container at room temperature for up to a week.

Makes about 35 cookies.


Notes

Chocolate Espresso Cookies 20 Min. Plus 2 hr. for dough to chill 15-20 Minutes 35-40 Min, plus chill time 1 cup (16 tablespoons or 1 package) unsalted Finlandia butter, room temperature1/3 cup granulated sugar1/3 cup light brown sugar1 tablespoon instant espresso powder1/2 teaspoon salt1 teaspoon vanilla extract2 cups all purpose flour6 ounces bittersweet chocolate, chopped into bits Using an electric or stand mixer, cream the Finlandia butter until soft. Add both sugars, espresso powder, salt, and vanilla extract, then beat until light and fluffy, about 2-3 minutes. Add flour and mix on low until just incorporated, then mix in chocolate. Do not overmix. Place the dough on a large piece of plastic wrap and form it into a log about 3 inches in diame-ter. Wrap tightly, then chill for at least 2 hours. Dough can be made up until this point and stored in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Preheat the oven to 325 degrees and line two sheet pans with parchment paper. Slice the cookies into 1/2-inch rounds, then place them on the pans about an inch apart. Bake until they just start to turn golden around the edges, about 15-20 minutes. Store leftover cookies in an airtight container at room temperature for up to a week. Makes about 35 cookies.