Ingredients
1
pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/2
cup butter, softened
1
tablespoon brewed espresso coffee or very strong coffee, cooled
1
egg
1/4
cup butter, softened
1
cup powdered sugar
2
tablespoons unsweetened baking cocoa
4
teaspoons brewed espresso coffee or very strong coffee, cooled
1
teaspoon vanilla
3
tablespoons shaved semisweet chocolate baking bar
Preparation
Heat oven to 375°F.
In large bowl, stir Cookies ingredients until soft dough forms. On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. Spread 1 teaspoon frosting on top of each cookie. Sprinkle with shaved chocolate. Let stand about 1 hour or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
