Chocolate Espresso Cookie Bites

1. 1

   Preheat oven to 375F. Grease baking sheets.

2. 2

   In a medium bowl, sift together the flour, baking Soda, salt, and cocoa powder. Stir with a whisk and set aside.

3. 3

   In a large bowl, Cream the butter on low speed.

4. 4

   Add the sugars and beat at medium speed for 3 minutes.

5. 5

   Add the eggs one at a time, Beating well after each addition. Scrape down the sides of the bowl.

6. 6

   Beat in the coffee, vanilla, and espresso powder (if using ). Beat for 30 seconds.

7. 7

   Carefully add the flour mixture a little bit at a time. Beat well after each addition until everything is combined.

8. 8

   With a large wooded spoon, fold in the chopped chocolate or mini chips.

9. 9

   Cover the dough and refrigerate for at least 20 minutes.

10. 10

    Pour some granulated sugar into a shallow bowl. Use just enough as needed, You can always add more as you go along.

11. 11

    Scoop the dough out into a size equivalent to that of a melon ball scoop. I do not have a melon scooper so I used a heaping teaspoon.

12. 12

    Roll the dough into a ball and then roll the ball into the bowl of granulated sugar.

13. 13

    Place the balls onto the prepared baking sheets.

14. 14

    Bake for 6 minutes. If your cookies are larger then increase the baking time to about 10 minutes.

15. 15

    Remove from oven and allow them to cool for 1-2 minutes before transfering to a plate.

* Per serving · 4 servings · Values may vary.