Coffee Chocolate Chip Sablés

Whether plain or chocolate dipped, these buttery crumbly shortbread cookies will please any coffee lover! Or cookie lover!

Ingredients:

1 1/2 tbsp instant coffee

1 tbsp boiling water

1 cup room temperature butter

2/3 cup icing sugar

1/4 tsp sea salt

pinch of cinnamon

1 tsp vanilla

2 cups flour

4 oz chocolate chips, roughly chopped

about 2 oz 70% dark chocolate for dipping (optional)

Add the instant coffee to boiling water then set aside to cool.

Beat the butter, icing sugar, sea salt and cinnamon in a large mixer bowl for 3 minutes, then add the vanilla and cooled instant coffee. On low speed add the flour in 2 additions and mix just until combined, then add the chopped chocolate chips. Divide the dough in half and roll between two sheets of parchment paper to 1/4" thick. Fold in ends of paper to cover the dough and refrigerate for 2 hours or up to 2 days. It can also be frozen for up to 2 months. 

When ready to bake butter a mini muffin tin. As you can see in the photo above I use butter wrappers for buttering tins. Keep them in the freezer for this purpose... butter is expensive, use every bit! Use a 1" cookie cutter. I used an empty large pill bottle or you might have a small shot glass, use whatever fits your tin. Place the cut dough in the buttered tins and bake at 325°F for 12 minutes. Cool 10 minutes before removing from pan and sampling!

I used this 70% dark chocolate for my dipped cookies. Melt a few squares in the microwave, 10-15 seconds at a time until almost completely melted. Stir and let the rest melt in the bowl on the counter. Then dip cookies halfway, tapping on the side of the bowl to remove the excess. Set on racks for about 1 hour.

Makes 70 two-bite cookies

Adapted from karenskitchenstories.com

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