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© Meredith Corporation. All rights reserved. Used with permission.
(about 145 cookies)
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg, cocoa powder, cinnamon, espresso powder and salt until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the chopped chocolate. Divide dough into three equal portions. On a lightly floured surface, shape each portion into a 10- to 12-inch-long roll (about 1 inch in diameter). Wrap rolls in plastic wrap or waxed paper. Chill about 2 hours or until firm enough to slice.
Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper. Cut rolls into 1/4-inch-thick slices. Place slices 1/2 inch apart on the prepared cookie sheet.
Bake for 5 to 6 minutes or until light brown and set. Cool on pan for 1 minute. Transfer to a wire rack and let cool. Drizzle cooled cookies with melted chocolate. Let stand until set.