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P.O. Box 130
Saugatuck, MI 49453
2 cups all-purpose flour
1/4 tsp salt
16 Tbls (2 sticks) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 Tlbs instant espresso powder
1/2 cup semisweet chocolate chips, melted
1/2 cup white chocolate chips, melted
1/4 cup turbinado sugar
Combine flour and salt in medium bowl. With electric mixer on meduim-high speed, beat butter, brown sugar, granulated sugar, and espresso powder until light & fluffy, about 2 minutes. Reduce speed to low, add flour mixture and mix until just combined. Divide dough in half. Pat each half into 5-inch disk, wrap in plastic wrap and refridgerate until firm; at least 2 hours or up to 3 days.
Roll and cut:
Adjust over racks to upper-middle and lower-middle positions and heat over to 300 degrees. Lone two baking sheets with parchement paper. On lightly floured surface, roll each chilled dough disk into 11-inch round, about 1/4 inch thick. Using 2-inch star-shaped cookie cutter, cut out cookies, gathering and rerolling dough as necessary.
Place cookies 1 inch apart on prepared baking sheets and bake until set, 18-22 minutes, switching and rotating sheet halfway through baking. Cool 5 minutes on sheets, then transfer to wire racks to cool completely. Repeat with remaining dough.
Drizzle cookies with melted semisweet and white chocolates and sprinkle with turbinado sugar. Let sit until chocolate hardens, about 15 minuts. Store cookies in airtight container at room temp for up to 4 days.