1 tbsp instant coffee granules
2 tbsp hot water
1 1/2 c all-purpose flour
1/4 c unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1/2 c butter, softened
1/2 c granulated sugar
1/2 c packed light brown sugar
1 egg, lightly beaten
1 tsp vanilla
Chocolate nonpareil candies (about 1-inch in diameter)
1. Preheat oven to 350 degrees F. Lightly spray baking sheets with nonstick cooking spray; set aside. Dissolve instant coffee granules in hot water, let cool. Sift together flour, cocoa, salt and baking soda in a medium bowl; set aside.
2. Beat butter and sugars in large bowl with electric mixture and vanilla; beat until well blended. Add flour mixture all at once; beat until well combined.
3. Shape dough by level teaspoons into balls; place 2 inches apart on prepared sheets. Gently press 1 candy onto center of each ball. (Do not press candies too far into dough balls. Cookies will spread around candies as they bake.)
4. Bake 7-8 mins or until set and no longer shiny. Cool cookies on pans 2 mins. Transfer to wire racks; cool completely. Store in airtight container.
Makes about 60 cookies.
Thanks to a momstown Milton mama for sharing this great recipe!