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Ingredients

• 4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
• 3 tablespoon Ghirardelli Unsweetened Cocoa
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/4 cups unsalted butter, at room temperature
• 1 1/4 cups white granulated sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon instant espresso powder
• 2 tablespoons boiling water
• Sift together the flour, salt, and baking soda. Set aside.
• Separate out 2 cups of the dough and set aside.
• Chill the dough for at least 30 minutes in the refrigerator.
• Allow the cylinders to chill for about 3 hours.
• Preheat the oven to 350ºF. Line two cookie sheets with parchment paper.
• Slice into ¼-inch rounds and place 1 inch apart on the prepared baking sheet.
• Bake for 12 to 13 minutes, making sure not to brown the edges too much. Remove the cookies from the oven, and let stand for 1 minute.
• Transfer to wire racks and let cool completely. Store in an airtight container at room temperature for up to a week.