Chocolate Espresso Mini Bites

By Laurhanna4

Ingredients

• 2 1/3 cup of all-purpose flour
• 1 tsp. baking Soda
• 1 tsp. salt
• 1/3 cup cocoa powder ( I used Hersheys Special Dark )
• 1 cup of butter at room temp.
• 1 cup of granulated sugar ( I used 1/3 )
• 1 cup of confectioners sugar
• 2 eggs at room temp.
• 1/2 tsp. vanilla extract
• 1 tsp. strong brewed coffee
• 1 tsp. of fine ground espresso powder ( optional )
• 12 oz of chopped bittersweet chocolate or mini chips
• Extra granulated sugar for rolling
• 1 1/2 cups of confectioners sugar
• 1/2 tsp. vanilla extract
• few Tbsp. of milk depending on how thick you like the glaze

Preparation

Step 1

Preheat oven to 375F. Grease baking sheets.

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

In a large bowl, Cream the butter on low speed. Add the sugars and beat at medium speed for 3 minutes. Add the eggs one at a time, Beating well after each addition. Scrape down the sides of the bowl. Beat in the coffee, vanilla, and espresso powder (if using ). Beat for 30 seconds.

Carefully add the flour mixture a little bit at a time. Beat well after each addition until everything is combined. With a large wooded spoon, fold in the chopped chocolate or mini chips. Cover the dough and refrigerate for at least 20 minutes.

Pour some granulated sugar into a shallow bowl. Use just enough as needed, You can always add more as you go along. 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. Roll the dough into a ball and then roll the ball into the bowl of granulated sugar. Place the balls onto the prepared baking sheets and bake for 6 minutes. If your cookies are larger then increase the baking time to about 10 minutes. Remove from oven and allow them to cool for 1-2 minutes before transfering to a plate.