Chocolate Espresso Shortbread Cookies

Instructions

Whisk the flour, cocoa powder, espresso powder, and salt in a medium bowl.

Beat the butter, brown sugar, and vanilla extract In the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, 3 to 4 minutes.

Spoon in the dry ingredients and mix on low speed until the dough comes together.

Toss in the chopped chocolate and mix until just combined, scraping the bottom of the bowl to make sure everything is mixed.

Divvy the dough in half and roll each half into a 2 1/2-inch-wide (7-cm) log. Wrap each log in plastic. TESTER TIP: The dough may be quite sticky. Once you get each log rolled in plastic, use the plastic to help even out the shape.

Chill the dough in the refrigerator for 2 hours or freeze for 30 minutes.

Crank up the oven to 350°F (178°C) and line a rimmed baking sheet with parchment.

Use a sharp knife to slice each dough log into scant 1/2-inch (12-mm) rounds. Place the cookies on the baking sheet, about 1 inch (25 mm) apart.

Bake until the edges are just set, 12 to 15 minutes.

Let the cookies cool on the baking sheet for 10 minutes--they are fragile at this point--then transfer them to a wire rack and let them cool completely.

Dessert