Double-Dark Mocha Drops

• 12 cup butter
• 13 cup granulated sugar
• 14 cup light brown sugar
• 12 teaspoon baking soda
• 12 teaspoon salt
• 1 tablespoon espresso powder
• 14 cup unsweetened dutch cocoa (or Dutch-process cocoa)
• 1 large egg
• 1 teaspoon vanilla
• 1 14 cups all-purpose flour
• 2 cups cappuccino chips (or a mixture) or 2 cups cinnamon baking chips (or a mixture) or 2 cups chocolate chips (or a mixture)

1. Preheat the oven to 375F Lightly grease two baking sheets, or line with parchment.
2. Combine the butter, sugars, baking soda, salt, and espresso powder in a mixing bowl.
3. Beat until the mixture is smooth.
4. Add the egg and vanilla, and again beat till thoroughly combined.
5. the mixture will look a bit grainy; that's OK.
6. Beat in the cocoa.
7. Add the flour, beating slowly to combine.
8. Add the chips, mixing till they're well-distributed.
9. Drop the dough by teaspoonfuls onto the prepared baking sheets.
10. A teaspoon scoop works very well here.
11. If the dough begins to stick, simply dip the scoop in cold water.
12. Space the cookies at least 1" apart.
13. Bake the cookies for 8 minutes; the cookies should seem barely done.
14. If you attempt to pick an oven-hot cookie off the baking sheet, it'll fall apart.
15. Allow the cookies to cool right on the baking sheet.

butter, sugar, light brown sugar, baking soda, salt, espresso powder, cocoa, egg, vanilla, flour, cappuccino chips

Taken from www.food.com/recipe/double-dark-mocha-drops-352644 (may not work)