Bittersweet Chocolate Blackout Cookies

• nonstick cooking spray
• 2 tablespoons instant espresso or 2 tablespoons instant coffee powder
• 1/3 cup water
• 1 (18 1/4 ounce) box devil's food cake mix, divided
• 1/4 cup butter, melted
• 1 egg
• 8 ounces bittersweet chocolate, chopped into chunks

1. Adjust oven rack to middle position and preheat oven to 350 degrees.
2. Spray baking sheets with nonstick cooking spray.
3. In large bowl of electric mixer, combine espresso powder and water, stirring to dissolve.
4. To same bowl add half of cake mix along with butter and egg.
5. Mix on medium high speed 1 to 2 minutes or until smooth.
6. Stir in remaining cake mix and chocolate chunks.
7. Drop by teaspoonfuls, 2" apart on prepared baking sheets.
8. Bake 9-12 minutes or until edges are set at center when lightly touched.
9. Cool one minute on sheets.
10. Transfer to cooling racks using thin, flexible spatula.

nonstick cooking spray, espresso, water, cake mix, butter, egg, bittersweet chocolate

Taken from www.food.com/recipe/bittersweet-chocolate-blackout-cookies-180762 (may not work)