Ingredients

11 tbsp 

salted butter, room temperature

2/3 cup (packed)

 brown sugar

1/4 cup vanilla 

sugar

1 tsp coffee liquor (I use Patron XO Cafe Dark)

1 1/4 cups 

all-purpose flour

1/3 cup 

unsweetened cocoa powder

1/2 tsp instant coffee powder

1 tsp sea salt

1/2 tsp 

baking soda

5 ounces mini 

bittersweet chocolate chips

Instructions

1.  In a large mixing bowl, use an electric mixer to beat the butter until it is light and creamy.

2.  Beat in the brown sugar and vanilla sugar until creamy.

3.  Beat in the coffee liquor.

4.  Sift in the flour, cocoa powder, coffee powder, salt, and baking soda.  Mix on low until just incorporated- do not overmix.

5.  Stir in the chocolate chips using a spoon or spatula.

6.  Form the dough into logs that are 1 inch high (I usually make 5-6 logs).  Refrigerate the logs for at least an hour.

7.  When ready to bake, cut cold cookies into 1/2 inch slices.

8.  Arrange 1 inch apart on a cookie sheet lined with parchment paper or a Silpat.

9.  Bake at 325 F for 12 minutes.  Cool for a few minutes, then transfer to a cooling rack.  Store in an airtight container.