Eyes-Wide-Open Espresso Cookies

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1-1/4 cups all-purpose flour
• 6 tablespoons baking cocoa
• 2 teaspoons finely ground espresso beans
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips
• 45 chocolate-covered coffee beans

1. In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg. Combine the flour, cocoa, espresso beans, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips.
2. Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined
3. . Bake at 350u0b0 for 8-10 minutes or until the surface cracks. Immediately press a coffee bean into the center of each cookie. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

butter, sugar, brown sugar, egg, flour, baking cocoa, beans, baking soda, salt, chocolate chips, chocolate

Taken from www.tasteofhome.com/recipes/eyes-wide-open-espresso-cookies/ (may not work)