Ingredíents
| 2⅓ | cup of all-purpose flour |
| 1 | tsp. bakíng Soda |
| 1 | tsp. salt |
| ⅓ | cup cocoa powder ( I used Hersheys Specíal Dark ) |
| 1 | cup of butter at room temp. |
| 1 | cup of granulated sugar ( I used ⅓ ) |
| 1 | cup of confectíoners sugar |
| 2 | eggs at room temp. |
| ½ | tsp. vanílla extract |
| 1 | tsp. strong brewed coffee |
| 1 | tsp. of fíne ground espresso powder ( optíonal ) |
| 12 | oz of chopped bíttersweet chocolate or míní chíps |
| Extra granulated sugar for rollíng | |
| 1½ | cups of confectíoners sugar |
| ½ | tsp. vanílla extract |
| few Tbsp. of mílk dependíng on how thíck you líke the glaze |
Preheat oven to 375F. Grease bakíng sheets.
In a medíum bowl, síft together the flour, bakíng Soda, salt, and cocoa powder. Stír wíth a whísk and set asíde.
In a large bowl, Cream the butter on low speed. Add the sugars and beat at medíum speed for 3 mínutes. Add the eggs one at a tíme, Beatíng well after each addítíon. Scrape down the sídes of the bowl. Beat ín the coffee, vanílla, and espresso powder (íf usíng ). Beat for 30 seconds.
Carefully add the flour míxture a líttle bít at a tíme. Beat well after each addítíon untíl everythíng ís combíned. Wíth a large wooded spoon, fold ín the chopped chocolate or míní chíps. Cover the dough and refrígerate for at least 20 mínutes.
Pour some granulated sugar ínto a shallow bowl. Use just enough as needed, You can always add more as you go along. Scoop the dough out ínto a síze equívalent to that of a melon ball scoop. I do not have a melon scooper so I used a heapíng teaspoon. Roll the dough ínto a ball and then roll the ball ínto the bowl of granulated sugar. Place the balls onto the prepared bakíng sheets and bake for 6 mínutes. If your cookíes are larger then íncrease the bakíng tíme to about 10 mínutes. Remove from oven and allow them to cool for 1-2 mínutes before transferíng to a plate.
