Ingredients:
- 1 cup 2 sticks unsalted butter, softened
- 2/3 cup granulated sugar
- 2 teaspoons instant espresso powder
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/2 cup mini chocolate chips
- 1/4 teaspoon salt
- 1/4 cup powdered sugar for dusting
Instructions:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy
Add the instant espresso powder and pure vanilla extract to the butter mixture, and mix until well combined
Gradually add the all-purpose flour and salt to the mixture, mixing until a dough forms
Fold in the mini chocolate chips until evenly distributed throughout the dough
Divide the dough in half and shape each half into a log, approximately 1
5 inches in diameter
Wrap each log in plastic wrap and refrigerate for at least 2 hours, or until firm
Preheat your oven to 350F 175C and line a baking sheet with parchment paper
Slice the chilled dough logs into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely
Once the cookies are completely cooled, dust them with powdered sugar
Enjoy your Espresso Chocolate Chip Shortbread Cookies with a cup of coffee or tea
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