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INGREDIENTS:
- 1 1/2 tablespoons instant espresso
- 1 tablespoon boiling water
- 8 ounces (226 grams) unsalted room temperature butter, cut into pieces
- 2/3 cups (80 grams) powdered sugar
- 1/2 teaspoon fine sea salt
- 1/16 teaspoon (pinch) of cinnamon
- 3/4 teaspoon vanilla
- 2 cups (272 grams) unbleached all purpose flour
- 4 ounces (113) grams bittersweet chocolate, finely chopped
INSTRUCTIONS:
- Mix the espresso into the boiling water and set aside to cool.
- In the bowl of a stand mixer, using the paddle attachment (or in a large bowl with a hand mixer), beat the butter, sugar, salt, and cinnamon on medium for about 3 minutes until smooth and blended. Add the vanilla and espresso mixture and mix on low.
- Add all of the flour and mix on low at first to not spray your counter with flour (I usually mix with the paddle by hand for a minute so that I don’t have flour everywhere). Mix on low until the flour is just incorporated. Add the chocolate and mix until evenly distributed. Give the dough a few squeezes with your hands to be sure it is fully mixed.
- Divide the dough in half and press and roll (with a rolling pin) each half into a 1/4 inch thick disk between two pieces of parchment paper. Place the disks on a quarter sheet pan or large plate and refrigerate for at least 2 hours and up to two days. It can also be frozen up to two months.
