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Directions:
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Makes about 12 to 18 cookies
It's important to use mini chocolate chips in this recipe; using regular size chips will make it too difficult to roll the dough. Espresso powder enhances the flavor of the chocolate and doesn't add a coffee flavor but if you can't find it, the cookies can be made without it.
Beat with an electric mixer:
1 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
Add and mix completely:
1 large egg
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
Sift together, then add and mix just until completely incorporated:
2 1/2 cups all purpose flour
1/2 cup cocoa
1/2 teaspoon salt
Stir in:
3/4 cup mini chocolate chips
Wrap the dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll the dough out on a lightly floured counter to 1/4-inch thickness and cut, then transfer the cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until the surface of the cookies looks completely dry and set. Let the cookies cool slightly on the sheets, then transfer to a wire rack to cool completely. Decorate, if desired, before serving.
Milk Chocolate Ganache
Bring 3/4 cup heavy cream to a boil in a small saucepan. Add 1 3/4 cups milk chocolate chips, turn off the heat, and let sit for 5 minutes. Stir until completely melted and smooth. (If the chips are not completely melted, return the saucepan to low heat for a minute or two, stirring constantly.)
Enjoy!
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