Ingredients:
2 rounded tablespoons Espresso powder
3 T Kahlua
1/2 C butter, room temperature
3/4 C sugar
2 eggs
1 tsp vanilla extract or bean paste
2 C All-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/3 C chopped chocolate covered espresso beans
1/3 C mini chocolate chips
1/2 C bittersweet chocolate chips
1 tsp. shortening
1/3 C white chocolate
1 tsp shortening
Heat oven to 325.
Line a large cookie sheet with parchment paper.
Add espresso powder to Kahlua and heat 15-20 seconds. Stir to dissolve. Set aside.
With paddle attachment, beat butter and sugar to light and fluffy. Add eggs and vanilla and beat until combined. Add flour, baking powder & salt. Mix until combined. Fold in espresso beans and chocolate chips.
Divide dough in half. With floured hands, form each half into a log that is 12" x 2" on the cookie sheet. Place logs at least 2" apart. Bake 20-25 minutes or until lightly browned. Remove from oven and cool on wire rack for 10 minutes. Cut each log diagonally into 1/2" cookies. Place cookies cut side down making sure they do not touch. Bake an additional 8 minutes; turn cookies over and back another 8-10 minutes or until dry to the touch.
Cool completely on wire rack. Melt the bittersweet chocolate and shortening in a bowl wide enough for a cookie to sit length-ways, approx. 40-50 seconds. Try 40 seconds, remove stir well and add 10-second intervals if necessary to melt completely with no lumps. Rest each cookie into the melted chocolate to coat the entire bottom and place on waxed paper. Next melt white chocolate and shortening in microwave for approx. 30 seconds, adding 10-second intervals if necessary. Stir well until the chocolate is completely melted with no lumps. With a spoon drizzle the white chocolate back and forth across the cookies let set on the waxed paper until both chocolates are set. Remove and place in an air tight container for up to 2 weeks.
These caffeine crusaders taste even better than they look!
