Ingredients:
 
1 cup butter, softened (or margarine)
1 cup white sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
2 tbls expresso powder (or 3 tbls instant coffee)
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cup semisweet chocolate chips
 
Directions:
 
Preheat oven to 350*F.
 
In a large bowl, beat butter, sugars, eggs, and vanilla until fluffy.
Combine flour, cocoa, expresso powder, baking soda, and salt. Stir into butter mixture until well combined. Mix in chocolate chips. *Drop by rounded teaspoon onto ungreased cookie sheet.
 
Bake for 8-10 minutes or just until set. Do not overbake - chocolate burns and what a waste of chocolate that would be. Cool slightly before transferring to a wire rack.
Makes 4 dozen.
 
*Note: I like to use a small ice cream scoop with a side trigger for cookies. I’m also a big advocate of parchment paper & silicone liners. But get a good quality silicone liner - pass on the ones from the dollar store. Makes for easy clean up.