Chocolate Chai Cookies with Espresso Salt

• 2 sticks butter softened
• 2/3 cup sugar
• 2 cups ap flour
• 1/4 tsp espresso salt
• 1/2 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract or Nielsen- Massey Madagascar Bourbon Pure Vanilla Bean Paste from the Olive & Vine
• 1 tb chocolate Chai tea from the Olive & Vine – ground fine
• 1-1/2 cup semi-sweet chocolate chips
• 1/2 cup cream
• espresso salt from the Olive & Vine for sprinkling

Preheat oven to 375 degrees. In a large mixing bowl, cream butter and sugar together until fluffy. Add vanilla and blend well. In a separate bowl combine flour, salt and Chai mix and fluff with a fork or whisk. Add dry ingredients to butter mixture and mix until ingredients come together. Mixture will be crumbly. Mold dough into an 8-inch log, cover tightly with plastic wrap and refrigerate for at least one hour or 20 minutes in the freezer.

With a serrated bread knife cut logs into 1/4-inch thick discs and place 2 inches apart on a baking sheet lined with parchment paper. Bake for 12 minutes. Cool on a baking sheet.

While cookies are baking, prepare the chocolate chip ganache. In a small saucepan add 1-inch of water, place a glass or heat-proof bowl filled with chocolate chips over the saucepan and bring water to a boil. Stir chocolate chips often as they melt. Add cream and mix until smooth. Remove from heat.

Dip cookies halves into chocolate mixture and lightly sprinkle with espresso salt.