Chocolate Espresso Cookies

Using an electric or stand mixer, cream the Finlandia butter until soft. Add both sugars, espresso powder, salt, and vanilla extract, then beat until light and fluffy, about 2-3 minutes. Add flour and mix on low until just incorporated, then mix in chocolate. Do not overmix.

Place the dough on a large piece of plastic wrap and form it into a log about 3 inches in diame-ter. Wrap tightly, then chill for at least 2 hours. Dough can be made up until this point and stored in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Preheat the oven to 325 degrees and line two sheet pans with parchment paper.

Slice the cookies into 1/2-inch rounds, then place them on the pans about an inch apart. Bake until they just start to turn golden around the edges, about 15-20 minutes.

Store leftover cookies in an airtight container at room temperature for up to a week.