Even though these cookies are very tender, they are stable enough to pack into gift boxes for that special teacher, co-worker, or loved one on Valentine’s Day. I found that these cookies also freeze well because I had to freeze half of them as I just couldn’t stop nibbling on them, and wanted to get them out of sight.
Ingredients for 24-30 cookies
1 Tablespoon Instant Espresso Powder
1 Tablespoon Boiling Water
2 Sticks (8 Ounces/225 Grams) Unsalted Butter At Room Temperature
2/3 Cup Powdered Sugar
1/2 Teaspoon Vanilla Extract
Pinch Of Sea Salt
2 Cups All-purpose Flour
4 Ounces (115 Grams) Dark Chocolate, Finely Chopped (Or 3/4 Cup Mini Chocolate Chips)
Read the Instructions here