I really love cookies with coffee - which doesn’t make me unique, I know. But I think shortbread or very buttery cookies go best with coffee - again, very unique point of view. These cookies highlight butter with a subtle touch of chocolate and a not so subtle touch of salt. They’re perfect with coffee, espresso martini, shot of tequila…whatever.
2 ½ cups AP flour
½ cup sugar
½ tsp salt
1 cup chocolate chips
2 sticks butter - room temp
Preheat your oven to 300 degrees.
Mix together the dry ingredients in a bowl with your hands. Add the butter - you’ll have to work it into a dough, but keep at it, it will turn into a dough. If it never reaches the buttery dough consistency you can add a little bit of milk or water (about 1 TB) to help it get to the dough ball state.
Scoop into 1 oz or TB sized balls and press down on your lined baking sheet. Sprinkle with sea salt. Bake for 20-27 minutes, or until the bottoms are lightly golden. They’ll seem under-baked but they’ll harden up and be glorious once they cool.
Enjoy!
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