2cupssemisweet chocolate chipsmelted with 4 tablespoons unsalted butter
1cupconfectioners’ sugar blended with 1 tablespoon instant espresso powder
Coffee beans for garnish after bakingif desired
Instructions
In a small bowl, whisk together the flour, baking powder, and salt.
In another medium bowl, whisk together the eggs, sugar, and liqueur.
Add the melted chocolate and butter mixture into the egg mixture and blend well.
Add the dry ingredients and blend well. Chill the batter until it firms up, at least 2 hours.
Preheat the oven to 350 degrees Fahrenheit.
Using a small ice cream scoop (about 1 tablespoon), scoop balls of dough and roll with your hands until round. Roll balls in confectioners’ sugar and espresso mixture until well coated. Place balls onto parchment lined sheet pans, spacing about 1 inch apart.
Bake for 12 minutes or until cookies are puffed and cracked.
While still hot, gently push 1-3 coffee beans into the top of each cookie, if desired.