1 1/2
tablespoons instant espresso coffee powder or granules
1/4
cup whipping cream
1/3
cup mini chips semi-sweet chocolate
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Steps
1
Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
2
In large bowl, mix cocoa, espresso powder and cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
3
Shape dough into 30 balls; place 2 inches apart on ungreased cookie sheets. Using bottom of drinking glass, flatten balls into 1 1/2-inch rounds. Press thumb into center of each round to make indentation. Fill each indention with 1/2 teaspoon of the chocolate chips.
4
Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.
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Tip: Portion dough with an ice cream scoop. Hands stay clean, and cookies will all be the same size. Coat it with cooking spray first for a stick-free scoop. More smart kitchen tips.
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