These cookies have the right amount of coffee flavor. They melt in your mouth.
Place the unsalted butter into a stand mixer and mix for 1-2 minutes on low, or until glossy and creamy,
Add the powdered sugar, salt, vanilla seeds and coarse coffee grounds and mix until uniform at low speed, then scrape the sides of the bowl and mix on medium for 4-5 minutes. The batter will lighten in color.
Add the sifted flour and mix until combined, after scraping the bowl, mix for another 1-2 minutes on low
Combine the dough into a ball in the center of the bowl. Place plastic wrap onto the counter, Put the dough onto the plastic wrap and cover with another piece of plastic wrap.
Flatten the dough into a 7 x 10 inch rectangle using either your hands or a rolling pin.
Refrigerate for at least 3 hours (or overnight)
When ready to bake - Preheat your oven to 350ºF.
Line your baking sheet with parchment paper or use a silat
Cut the dough into 1 x 2 inch rectangles.
Place the rectangles on the parchment paper/silpat at least 2 inches apart.
Bake for 14-16 minutes, turning the pan halfway through bake time. The cookies are done when the edges are golden-brown.
Remove the cookie sheet and allow the cookies to cool on the pan for 10 minutes
Place the chocolate chips in a microwave safe bowl and microwave till melted. You will want to work in 30 second increments. Stir after 30 seconds and microwave again.
When completely melted, dip the cookies 1/2 way in the chocolate and then place on a wire rack to cool.
Prep time is about 10 minutes, but remember the dough needs to cool in the refrigerator. So, the entire process is longer.