Chocolate and Coffee Cookies

Ingredients.

1 2/3 cup cake flour
1 2/3 cup bread flour
1/4 cup cocoa powder
1 1/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon coarse salt
1 teaspoon cinnamon
1 teaspoon chipotle chili powder
2 1/2 sticks unsalted butter, room temp.
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
1 Tablespoon brandy
3 teaspoons instant espresso powder
2 large eggs
2 teaspoons pure vanilla extract
1 pound bittersweet chocolate, chopped

Sift flours, cocoa powder, baking soda, baking powder, salt, chili powder and cinnamon in a bowl; set aside.

Cream together butter, granulated sugar, brown sugar, espresso powder, brandy, and vanilla extract in a large mixing bowl until very light in texture and color, about 5 minutes. Add the eggs one at a time, beating well after each addition.

Gradually beat in flour mixture. Mix only until the mixture is combined. Stir in chopped chocolate.

Form the dough into logs on a strip of waxed paper. Wrap well and refrigerate overnight.

To bake, preheat oven to 350 degrees. Slice the cold dough into equal discs and place onto a baking sheet covered with parchment or a silpat.

Bake for 10-14 minutes, depending on your oven and how thick you sliced the cookies.  Cool on the baking sheet for 2 minutes, then transfer to a wire rack until completely cooled.

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