This makes 16 cookies. I wanted the chocolate flavored to shine so much so I choose shortening not butter. I also wanted a texture that wasn’t completely crunchy so I used unsweetened baking chocolate and corn syrup. 

4 ounces shortening

1/2 cup white sugar

1/2 cup light corn syrup

4 ounce baking chocolate  

1 tablespoon vanilla  

2 eggs

t tsp espresso powder

2-1/4 cup flour

1 tsp baking soda

1/2 tsp kosher salt 

12 ounces chocolate chips

Sugar for rolling cookies 

cream the shortening, sugar and corn syrup together. Add eggs, vanilla, melted chocolate, espresso. Add flour, baking soda and salt. Mix in chips. Roll into 16 balls. Rolls those in sugar. Press with potato masher or fork. Bake 20 minutes at 350 degrees.