Bittersweet Chocolate Blackout Cookies
Makes about 4 dozen cookies
Nonstick cooking spray
2 tablespoons instant espresso or coffee powder
1/3 cup water
1 (18.25-ounce) devil's food cake mix, divided
1/4 cup (1/2 stick) butter, melted and slightly cooled
1 egg
8 ounces bittersweet chocolate, such as Ghirardelli 60 Percent Cocoa
Bittersweet chocolate, chopped into chunks
Adjust oven rack to middle position and preheat to 350 degrees. Spray
baking sheets with nonstick cooking spray and set aside. In large mixing
bowl of electric mixer, combine espresso powder and water, stirring to
dissolve. To same bowl, add half of cake mix along with butter and egg.
Mix on medium-high speed 1 to 2 minutes, or until blended and smooth. Stir
in remaining cake mix and chocolate chunks. Mix until blended. Drop by
teaspoonfuls, 2 inches apart, on prepared baking sheets. Bake 9 to 12
minutes or until set at edges and just barely set at center when lightly
touched. Cool 1 minute on sheets. Transfer to cooling racks using thin,
flexible spatula.
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