The dough is simple to make, and it uses ingredients I always have on hand. Once it's mixed, it's ready to go into the bag. Yes, I said bag. This is where Dorie's genius shines through. She has us spread the dough into an even layer in a gallon sized zip top bag. Genius. Then the dough goes into the fridge or freezer for a chill. A very necessary chill to help the flavors meld and allow the cookies to keep their shape when baking.
Once the chill is ended, the cookies go on a cutting board. The plastic bag is cut off, and the slicing can begin. I use my kitchen ruler (it's a sturdy plastic and can go in the dishwasher) and a pizza cutter to make even 1 1/2" squares. They go on a cookie sheet, each cookie gets pierced with a fork two times, and then the sheet goes in the oven. Easy and done.
The mix of the espresso and chocolate is perfect. I've made these a few times. One of my favorite versions used chopped Lindt orange and almond chocolate. This batch went to the teachers at the Boy's school. I know how to stay on the good side of the school staff.
Awww. A heart for the teachers.
Make these. Now. Try not to eat all the dough before they become cookies. The key word there is "try." Thank you Donna of Life's Too Short Not to Eat Dessert First for giving me a chance to make these wonderful cookies again.