Chocolate Espresso Cookies
Makes about 36
1 stick unsalted butter, softened
3/4 cup white sugar
1 egg, room temperature
1 teaspoon vanilla
1 1/2 tablespoons instant espresso powder
4 oz dark chocolate, melted and cooled
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1 cup bread flour
Preheat oven to 350°F. Combine the flour, baking powder, salt, and cocoa powder together in a separate bowl. Using the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Combine the espresso powder with the vanilla and 1 teaspoon hot tap water and add to the butter/sugar mixture along with the egg and mix well. Add in the melted chocolate. With the mixer on low, add in the flour mixture and mix until just combined.
Scoop 2 teaspoon portions of dough onto cookie sheets lined with parchment paper. Bake for 8-10 minutes and allow to cool.