Chocolate Espresso Cookies

I'm very proud of myself,  I made these cookies two days ago and there are still some left! Great for a quick chocolate fix, they're rich with a nice kick of coffee. The weather is starting to warm up and I bet these would be even better sandwiched with vanilla ice cream, so enjoy!

Chocolate Espresso Cookies

Makes about 36 

Ingredients

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

Directions

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.