Ingredients
Equipment
Method
- - In a bowl whisk together the flour, salt, cocoa powder, espresso powder and baking powder. Set aside.
- - In the bowl of your mixer, add the softened butter, granulated and brown sugars, mix until light and fluffy
- - Add the egg and vanilla, mix until incorporated
- - Add the flour mixture and mix until just combined.
- - Transfer the dough to a parchment-lined baking sheet. Cover with a second piece of parchment and press down.
- - Chill for one hour (or freeze for 30 min)
- - Preheat your oven to 350°F.
- - Roll the dough out between the two pieces of parchment paper.
- - Use of those sheets to line one baking sheet, the second for the other.
- - Roll the dough to 1/4 inch thickness
- - Cut the cookies with your favorite cookie cutter.
- - Place the cookies onto the prepared baking sheet and bake for about 11-14 minutes, just until the edges are firm and the center still slightly soft.
- - Allow to cool on the baking sheet for at least 15 min before moving them.
Notes
This recipe will yield about 18-24 cookies depending on the size of your cutter.
2. Room temperature ingredients. When making cookie dough the butter must always be soft. But it also creates a better texture if the eggs are too. Place the egg in a bowl of warm water for 5 mins to bring it to room temperature.
3. Chill the dough. The dough must be chilled to form the cookies. It’s not an optional step. Also, if the dough starts to get too soft when you are rolling out the cookies then you need to put it back in the fridge to chill for a few minutes.
4. Rotate the pan. Most ovens have hot and cold spots. So for the most uniform baking, rotate the sheet pans halfway through the baking time.
5. Store these cookies in an airtight container at room temperature for up to 5 days or up to 10 days in the refrigerator.
2. Room temperature ingredients. When making cookie dough the butter must always be soft. But it also creates a better texture if the eggs are too. Place the egg in a bowl of warm water for 5 mins to bring it to room temperature.
3. Chill the dough. The dough must be chilled to form the cookies. It’s not an optional step. Also, if the dough starts to get too soft when you are rolling out the cookies then you need to put it back in the fridge to chill for a few minutes.
4. Rotate the pan. Most ovens have hot and cold spots. So for the most uniform baking, rotate the sheet pans halfway through the baking time.
5. Store these cookies in an airtight container at room temperature for up to 5 days or up to 10 days in the refrigerator.