1 large egg
1 stick soft butter
1/2 teaspoon coffee extract
1/2 teaspoon vanilla extract
2 teaspoons espresso powder
1 Tablespoon black cocoa
1/4 cup flour (or cornmeal for a crunchier texture)
1 package chocolate chunk cookie mix
Heat oven to 350°F.
Combine egg and butter and extracts – then add espresso powder, black cocoa, flour and cookie mix.
Divide dough into 2 equal portions; shape each into 1-inch wide logs.
On cookie sheet, place logs 3 inches apart; flatten each log until about 1 1/2 inches wide - they will spread a bit.
Bake 15 to 20 minutes.
Cool 15 minutes.
Reduce oven temperature to 200°F.
With sharp knife, carefully cut each log into 3/4-inch slices.
On same cookie sheet, place slices, cut side down.
Return to oven; bake 1 hour.
Remove cookies from cookie sheet to cooling rack.
Cool completely, about 20 minutes.