Double Chocolate Espresso Cookies

Excellent cookie- looks amazing, tastes wonderful and deeply chocolaty, and will stand out on the cookie tray. Found this recipe while browsing through this over-the-top dessert cookbook.

Only problem is the caffiene, so I used decaf espresso roast beans (finely ground) instead of regular.

Sift together:
1.5 C (or 7.5 oz) all purpose flour
3/4 C (or 2.25 oz) unsweetened cocoa powder
1/2 tea baking soda
1/2 tea baking powder
2 tea fine ground espresso
(I used decaf espresso roast beans, then ground on "espresso" setting at the store)

Separately, cream:
1 C softened butter
3/4 C plus 2 TB brown sugar (7.25 oz)
1/2 C plus 1 TB white sugar (4 oz)

Add & stir to combine:
1 egg
1 tea vanila
1/2 tea salt

Add sifted flour/cocoa to the creamed butter/sugar in two additions and stir until combined.

Add 1 C chocolate chips and mix into dough.

Cover and rest in refrigerator for 30 minutes (improves the texture of the dough).

Bake small sized cookies in 350 F oven for 5-8 minutes. Basically, you want to have a crust on the top, but still see a little gooey-ness inside the cookie. Take the pan out of the oven and let rest on the hot pan- cookies set up on the pan, and finish baking.

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