Chocolate Butter Cookies

Makes 3-4 dozen

So chocolate.

INGREDIENTS

• 20 Tbsp (2 1/2 sticks) unsalted butter, softened to room temp

• 1/2 c cocoa powder

• 1 tsp instant espresso powder

• 1 c granulated sugar

• 1/4 tsp salt

• 2 large egg yolks

• 2 tsp vanilla extract

• 2 1/4 c all-purpose flour

• White chocolate for melting

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DIRECTIONS

1. Melt 4 Tablespoons of the butter in a small saucepan over low heat. Add the cocoa powder & instant espresso powder, stirring until the mixture is completely smooth. Set aside to cool (15-20 minutes).

2. In the bowl of a stand mixer, add the remaining 16 Tablespoons butter, sugar, salt, & cooled cocoa mixture. Mix on high speed until well combined (about 3 minutes).

3. Scrape down the sides of the bowl, then add the egg yolks & vanilla extract. Mix on medium speed for amount 30 seconds.

4. Scrape down the sides of the bowl again & set the mixer to low speed. Gradually add the flour, mixing until the dough starts to form into a ball.

5. Divide the dough into quarters & flatten into disks. Wrap each disk in plastic wrap & refrigerate until firm, at least 1 hour or overnight.

6. Preheat oven to 375 F & line baking sheets with parchment.

7. Roll out the chilled dough about 1/4 inch thick.

8. Cut the dough into desired shapes & place on prepared baking sheets about 1 inch apart. Move the baking sheet to the freezer & chill for 3-5 minutes.

9. Remove the baking sheet from the freezer & move to the oven, baking about 10-12 minutes.

10. Cool the cookies on the sheets, then remove to racks to cool completely.

11. Melt the white chocolate & use a knife to drizzle over the tops of the cooled cookies. Allow the chocolate to harden before serving.