Baking Instructions

• Preheat your oven to 350F and line baking sheets with parchment paper.
• Put the soft butter and espresso powder in your stand mixer fitted with the paddle attachment. Cream them together until well combined. Let sit for 10-15 minutes to allow the powder to dissolve into the butter.
• Add the sugar and vanilla to the bowl and blend, scraping down the sides of the bowl.
• With the mixer on low add the flour and let it go until the flour moistens and starts to form a crumbly dough. Add in the chocolate chips and continue mixing until large lumps form and there is no dry flour left. Scrape down the bowl well.
• Turn out onto a lightly floured surface and bring the dough together with your hands. Form a smooth flat disk.
• Sprinkle the top with a bit of flour and lay a piece of parchment over top before rolling out the dough to about ⅓ inch thick.
• Cut out your cookies with a 2" cookie cutter and place 1 inch apart on your cookie sheets.
• Pop the cookies in the freezer for about 10 minutes before baking so they hold their shape really well.
• Bake for about 12-14 minutes, depending on the thickness of your slices.
• Cool on the pan for a couple of minutes and then transfer to a rack.
• The cookies will be softer when warm but will firm up as they cool.
• The cookies will keep up to a week at room temperature and can be frozen for up to 6 months.