Espresso Cookies

Yields:	1 dozen
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	Preparation	35 minutes
	Cooking	25 minutes
	Ready In	60 minutes

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Ingredients

2 1/2	cups	flour, all-purpose
1/2	cup	cocoa powder	unsweetened
1/2	teaspoon	baking soda
1/4	teaspoon	salt
1	tablespoon	espresso, instant	crystals
2	teaspoons	liqueur	coffee flavor, such as kahlua, or strong coffee
1	cup	sugar	white
3/4	cup	brown sugar, dark
1	cup	butter	salted, softened
2	large	eggs
2	cups	chocolate (semi-sweet)	chopped

Directions

Preheat oven to 300.

Combine flour, cocoa, soda, and salt and mix well.

In a small bowl, dissolve espresso in coffee liqueur and set aside.

In a large bowl, blend white and brown sugars.

Add butter to make a grainy paste and scrape sides of bowl down when necessary.

Add eggs and coffee mixture andbeat at medium speed.

Add flour mixture and chocolate chunks and blend on low just until combined.

Do not overmix.

Drop by rounded tablespoons.

Onto ungreased cookie sheet about 2 inches apart.

Bake about 25 minutes and quickly transfer to cool flat surface.

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