2scant cups all purpose flourthat means, don't overfill the cups
½cupwhite sugar
¼cupbrown sugar
1teaspoonvanilla
1tablespooninstant coffee grounds
1teaspooncourse kosher salt
6ozchocolate chunks or chipsor more if you like
for egg wash and crunch before baking
1egg
2tablespoonswhite sugar
Instructions
to make the dough
in a large mixing bowl or stand mixer, cream the butter, sugars, vanilla and coffee together until fluffy
with the mixer on low, add the flour in slowly, then speed up a bit until it's just incorporated
add in the chocolate chunks or chips and mix just until they are well distributed in the dough
divide the in half
lay a piece of plastic wrap on the counter and place half of the dough on the plastic wrap and use your hands to form into a log about 2 ½" in diameter.
then use the plastic wrap to tighten up the log and wrap it well.
repeat with other half of dough and then place both logs in the fridge for at least two hours but up to 5 days
when ready to bake
preheat the oven to 350 degrees and line a baking sheet with parchment paper
crack the egg for the egg wash into a small bowl and beat well
take the log of cookie dough out of the fridge, unroll, but leave sitting on the plastic wrap
using a pastry brush or paper towel, coat the outside of the log with the egg wash and then use 1 tablespoon of sugar to coat the outside of the cookie dough log
slice the cookies into about ½" slices
place cookies on prepared baking sheets and bake 15-18 minutes until just golden brown
when done, let cool on baking rack completely
enjoy!
Notes
these can be frozen at any point, in a log, once sliced or once baked. the dough can stay in the fridge up to 5 days before baking and the cookies are good for almost a week when stored in an airtight container (if they last that long).if you don't have instant coffee, you can use instant espresso in it's place or leave it out (although you'll miss some of depth of flavor).