Espresso Cookies

Espresso CookieThese cookies are based on the absolutely delicious World Peace Cookies, which I highly recommend trying.  I loved those cookies, but was in the mood for an espresso flavored cookie.  I’ve been trying to work the espresso flavor in to a cookie for ages, and the structure of this cookie was perfect for it.  I tend to make these cookies small since no matter what size they are, I always have more than one…

 11 tbsp salted butter, room temperature
2/3 cup (packed) brown sugar
1/4 cup vanilla sugar
1 tsp coffee liquor (I use Patron XO Cafe Dark)
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp instant coffee powder
1 tsp sea salt
1/2 tsp baking soda
5 ounces mini bittersweet chocolate chips
1.  In a large mixing bowl, use an electric mixer to beat the butter until it is light and creamy.
2.  Beat in the brown sugar and vanilla sugar until creamy.
3.  Beat in the coffee liquor.
4.  Sift in the flour, cocoa powder, coffee powder, salt, and baking soda.  Mix on low until just incorporated- do not overmix.
5.  Stir in the chocolate chips using a spoon or spatula.
6.  Form the dough into logs that are 1 inch high (I usually make 5-6 logs).  Refrigerate the logs for at least an hour.
7.  When ready to bake, cut cold cookies into 1/2 inch slices.
8.  Arrange 1 inch apart on a cookie sheet lined with parchment paper or a Silpat.
9.  Bake at 325 F for 12 minutes.  Cool for a few minutes, then transfer to a cooling rack.  Store in an airtight container.

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