20tablespoonsunsalted butter, softenedor 2 ½ sticks
1 ½teaspoonsespresso powder
4tablespoonsunsalted butter, softenedor ½ stick
In a small saucepan, over medium heat, melt 4 tablespoons of the butter. Add cocoa and espresso powder. Stir until blended into a thick paste. Set aside to cool for at least 15 minutes.
Using a stand or handheld mixer combine remaining 16 tablespoons of butter, sugar, salt and cooled espresso mixture. Blend on high speed until light and fluffy. Scrape the sides of your bowl as necessary. Add egg yolks and mint extract. Mix until incorporated, about 1 minute. Add chocolate chips and then add flour, gradually until dough forms a ball. Place dough on a floured surface and roll into the shape of a log, between 1 ½ to 2 inches wide. Wrap in plastic wrap and refrigerate for an hour.
When you are ready to bake preheat your oven to 375 degrees. Prepare a rimmed baking sheet lightly coated in cooking spray. Set aside. Slice cookies from the log that are about a ½ inch thick. Place on your prepared sheet. These cookies do not spread much at all so feel free to place lots on your sheet.
Bake for 10-12 minutes. Cookies will look underdone. If cookie edges darken, remove from oven. Try to remove them before this happens. Allow to cool for 5 minutes before moving cookies to cool on a rack. While cookies are cooling prepare the glaze.
Using a heavy bottomed saucepan or a double boiler, melt butter and chocolate together. Remove from heat and add corn syrup and vanilla. Stir until smooth. Spread using a spoon or brush on top of each cookie. If glaze become too difficult to work with reheat. Allow glazed cookies to dry for at least 15 minutes. Enjoy!
This recipe has been adapted from CooksIllustrated.com