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3 c. flour
2/3 c. brown sugar
2/3 c. sugar
3/4 c. butter, softened
2 eggs, lightly beaten
1 tsp baking powder
2 tbsp instant coffee -- I used two Starbucks Via sticks
1/2 tsp salt
3/4 c. cocoa
1/4 c. milk
Heat oven to 350°F.
Cream sugars and butter together, then add eggs. Add cocoa, coffee, salt and baking powder, then flour; add milk to moisten.
Cover dough and chill for 1 hour to overnight (I didn't, and they turned out fine, but the dough might be more manageable if you do.)
Roll into 1-inch balls and then make an indentation with either your thumb or rounded side of a teaspoon after laying them on your parchment covered cookie sheet.
Bake at 350 for 10-12 minutes; transfer to a cooling rack and make certain they are fully cooled before adding topping.
For the ganache:
6 to 7 ounces milk chocolate chips
4 to 6 tbsp heavy cream (I used evaporated milk)
Place chips in a microwave safe bowl; microwave at 50% power for 2-4 minutes (depending on your microwave). Stir chips and add 4 tbsp heavy cream. If the mixture seizes, add 2 more tablespoons on top and microwave for another 1-2 minutes and stir until smooth. It should be about the consistency of pudding
Add a heaping teaspoon full on top of each cookie and allow to solidify before freezing or storing. Sprinkle with white nonpariels, if desired.
Makes 4 dozen cookies.
