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⅓ c unsalted butter

⅔ c powdered sugar (confectioner’s sugar)

1 large egg yolk

2 Tbsp espresso coffee, cooled to room temperature (use prepared liquid espresso or regular dark roast coffee, not beans or grounds)

1 tsp pure vanilla extract

1 c all-purpose flour

3 Tbsp cocoa powder

Big pinch of kosher salt

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1. In a stand mixer fitted with a paddle attachment, combine the butter and powdered sugar until well combined. Add the egg yolk followed by the espresso and vanilla extract.

2. In a mixing bowl, whisk together the flour, cocoa powder and salt. Add the dry ingredients to the wet, and mix until just combined. Shape into a disk, wrap tightly in plastic wrap, and transfer to the refrigerator for one hour.

3. Preheat the oven to 350°. Line a baking sheet with a silicon mat or parchment paper.

4. Working on a board lightly dusted with flour, cut the dough into 4 equal pieces. Place 3 of the pieces back in the refrigerator. Working with one piece of dough at a time, roll the dough into a ¾"-thick log. Cut the log into 6 equal pieces and then, using your hands, shape the dough into a coffee bean shape by squeezing the ends closed and flattening the top. Using the tip of a small spoon, make an indent, lengthwise, on the top of each cookie, about ⅓ of the way through the cookie. Transfer the prepared cookies to the freezer while you repeat this process with the rest of the dough. The cookies should be in the freezer for about 15 minutes before baking.

5. Place the cookies on the prepared baking sheet about 1" apart, and transfer to the oven. Bake for 12 minutes, and let the cookies cool on the pan for 5 minutes.

Cookies can be stored for a few days in an airtight container.

Tags: american, baking, chocolate, cookie, crateandbarrel, dessert, easy, make-ahead, snack, vegetarian