1 1/2 tablespoons instant espresso coffee powder or granules
1/4 cup whipping cream
1/3 cup Hershey’s® mini chips semi-sweet chocolate
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
These were very tasty!
A couple of things I learned when making these, though.
1) I refrigerated the dough once I had it mixed up - it was REALLY sticky. It was much easier to work with cold.
2.) Don't press the cookies too thin, they still spread some and will get REALLY thin.
3.) I dipped the glass and my thumb in sugar so the dough didn't stick when I was pressing into it.
4) You won't eat just one :-) LOL