Say that 3 times fast…go ahead I dare you!
So one thing for sure, my family loves sugar! I love to give them homemade goodies instead of store bought so I know what they are and are not getting. I also love getting them in the kitchen as you know me by now and doing so at a young age is the best! For this recipe I got the help from my youngest child, Dylan. A 2 year old spunky lil guy that never slows down, not even when he sleeps. I figured a little baking TLC was in order for him…along with a little sampling of the mixing beaters. No worries, the batch he is sampling had no alcohol in it! 😀 All I know it is only takes a little espresso powder and chocolate to send the aromatics through the house to get my other 4 kids ages; 14, 13, 12 and 10 year old running to the kitchen asking what is cooking and when can they taste it. If it were only this easy to get them to do their chores or homework, I’d be a millionaire! Be forwarned on these delicate cookies, they ARE addicting. One must refrain from eating too many or bellah aches will ensue! Just ask my kids! LOL
…adapted from Smitten Kitchen
2 tbsp instant espresso powder
2 tbsp boiling water
2 tbsp Kahlua
8 oz. unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp almond extract
2 cups all-purpose flour
6 oz. semisweet chocolate chips coarsely chopped
confectioners’ sugar, for dusting (optional)
- Dissolve espresso powder in boiling water. Set aside to cool to tepid.
- Cream butter and powdered sugar together on medium speed for about 2 minutes, or until the mixture is very smooth. Beat in almond extract, espresso, and Kahlua on low until well combined.
- Find an extremely cute helper (see my pic) and have them slowly add the flour to your mixture while you mix on low speed until just combined. Don’t work the dough much once the flour is incorporated.
- Fold in the chopped chocolate chips with a sturdy rubber spatula.
- Using the spatula, transfer dough to a gallon-size zip-loc bag.
- Place bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
- Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board and using a sharp knife, cut the dough into squares.
- Transfer the squares to the baking sheets and carefully prick each one twice with a fork. ( I forgot this step and they turned out fine)
- Bake for 18 to 20 minutes, rotating the sheets from top to bottom ½ way through the cooking time.
- Transfer the cookies to a cooling rack after a few minutes of cooling on pan.
- If you’d desire, dust the cookies with confectioners’ sugar while they are still hot (I didn’t do this).
- Cool the cookies to room temperature before serving
- (if you can stand it, because the whole house smells delish and everyone comes running from wherever they are to see what you are cooking!).
- Makes about 3 dozen. (mine only made 20 cookies the way I cut them, next time double batch is in order)