Here’s another excellent cookie recipe that I made last week. These ones are rather less elegant, appearance-wise, than the lace cookies, but trust me, no one will care once they take a bite. The texture is a bit brownie-like, with fudgy, supremely chocolatey insides, fortified with a healthy dose of espresso. I thought they were delicious (if a wee bit soft), but was surprised at what a huge hit they were at work - two guys even fought over who would get the last one! They also traveled without a hitch in a package of birthday sweets, and were extremely well-received there, too. I’m pretty sure they’re among the chocolatiest cookies I’ve ever had, so to all the other chocolate freaks out there, these are definitely for you.
On the other hand, for those who are sensitive to coffee, you can use decaf espresso. But beware: I used the decaf stuff myself for this batch, or thought I did, anyway. Instead, I suspect the sneering barista decided to secretly sell me the real deal instead, a revelation which occurred to me after I ate some cookies before bed and was so bouncy with caffeine, I couldn’t sleep a wink that night. So be mindful of surly baristas who look down on those who ask for decaf! If this story makes you paranoid, you can also skip the coffee entirely and have perfectly delicious chocolate cookies, too.