Espresso and Chocolate Cookies
Description
The recipe won't take much time. A recipe for cookies with espresso coffee, vanilla extract, and dark chocolate. This recipe will yield approximately 42 cookies.
Instructions
- 1
Step 1
1. Chop the chocolate. Dissolve the coffee in boiling water in a cup and cool to lukewarm temperature. Using a mixer in a large bowl, beat the butter and powdered sugar at medium speed for 3 minutes. Add vanilla extract and espresso, beat again, then reduce the mixer speed to low and add the flour, mixing quickly. Add the chopped chocolate and gently stir with a rubber spatula.
- 2
Step 2
2. Using a spatula, place the dough into a resealable plastic bag. Place the bag on a flat surface, leaving the top open, and roll the dough into a 22x25 cm rectangle, 1 cm thick. Lift the dough carefully to avoid damaging it, and refrigerate for at least 2 hours, or up to 2 days.
- 3
Step 3
3. Preheat the oven to 160 degrees. Line two baking sheets with parchment paper or silicone mats. Remove the dough from the bag, place it on a cutting board, and cut it into 3.5 cm squares using a sharp knife.
- 4
Step 4
4. Place the cookies on baking sheets and prick them 1-2 times with a fork. Bake for 18-20 minutes. The cookies should be slightly pale.
- 5
Step 5
5. Let cool on a rack. If desired, dust with powdered sugar while cookies are still warm. Cool to room temperature before serving.