2 teaspoons instant espresso granules (instant coffee can be substituted)
2/3 cup butter, softened
1/2 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
Preheat your oven to 325 degrees and prepare a baking sheet by lining it with parchment paper. Using a handheld mixer, beat together the butter and vanilla until well incorporated. Next, on low speed, beat in the flour, sugar, and espresso. On a lightly floured surface, roll the dough to approximately ¼ to ½ inch thickness. Use a cookie cutter to cut the desired shape and/or size. Place cookies on the cookie sheet and bake for 25 minutes. Remove from baking sheet and allow cookies to cool on a wire cooling rack. Once completely cooled, melt the chocolate chips until smooth. Dip the cookie halfway into the melted chocolate and lay each cookie gently on a parchment-lined baking sheet. Refrigerate to allow chocolate to set.
146 calories 16 g 14 g 9 g 1 g 6 g 29 g 2 g 10 g 0 g 3 g