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1
In a small bowl, combine flour, cocoa, baking powder and salt. Set aside.
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2
In a medium mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla and beat well. Slowly pour in the dry mixture, beating as you do.Add coffee 1 tablespoon at a time until dough is well-formed and sticks together but isn't sticky (I used 4 tablespoons coffee).
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3
Stir in chocolate chips. The dough will be thick. Cover with foil or plastic wrap and refrigerate for at least 2 hours (I chilled mine overnight).
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4
Once dough has chilled, preheat oven to 350u00b0F.
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5
Using approximately 1/3 of the dough at a time, roll out the dough about 3mm thick in between 2 pieces of parchment paper. This will help keep the dough from sticking and also makes clean up super easy.
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6
Using your favorite cookie cutter, cut out cookies and place about 1 inch apart on lined cookie sheets. If dough has warmed up a bit during the rolling and cutting process, stick entire cookie sheet in the freezer for 10 minutes before baking, I baked one sheet at a time while the other chilled. It takes a little bit longer doing it this way but it helps the cookies keep their form.
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7
Bake for 8 minutes. The baking time could vary a bit depending on how cold the dough is and how thick the cookie is, so keep a close eye on them. Do not over-bake.
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8
Allow to cool on cookie sheet for 5-10 minutes before removing and devouring. I sprinkled mine with powdered sugar just for eye appeal but that's totally up to you.
