For the Espresso Cookies

• Preheat the oven to 350 and line two cookie sheets with parchment paper.
• Brew 1/2 C of strong coffee and allow to come to room temperature.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt.
• In the bowl of a stand mixer with the paddle attachment or with a hand mixer, cream the butter, oil and sugars for 3 minutes.
• Add the egg and vanilla and mix for another 1-2 minutes.
• Add the sour cream and mix to combine.
• Add 1/2 of the dry ingredients and mix just until it’s mostly combined with a few flour streaks remaining.
• Add the coffee and mix to combine.
• Mix in the remaining dry ingredients until just combined, don’t over mix.
• Use a 1 TBSP cookie scoop to scoop the batter onto the prepared cookie sheets, leaving space between each cookie.
• Bake for 9-10 minutes, or until a toothpick comes out clean. Allow cookies to cool completely on a cooling rack.

For the Chai Spiced Buttercream

• In the bowl of a stand mixer with the paddle attachment, beat the butter by itself for 10 minutes. It should become very silky and pale in color, almost white.
• Add 1/2 of the powdered sugar and mix for 3 minutes, then add the rest of the powdered sugar and mix another 3 minutes.
• Add the vanilla, salt, and the chai spice. Mix to combine.
• Add the heavy cream 1 TBSP at a time until the buttercream is fluffy and soft, or until your desired consistency.
• Pipe the buttercream onto half of the cookies using a piping bag and a small round tip or with a ziplock with the corner snipped off. Top with the other half of the cookies.
• Optional, sprinkle cookies with chai sugar by mixing 1 TBSP of the chai spice with 3 TBSP granulated sugar.
• Enjoy at room temperature or chilled.