Chocolate Espresso Cookie Bites - flour

Method

• 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.
• 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.