Chocolate Expresso Thumb Print Cookies

Chocolate it should be the 6th food group. I am an addict, a true "Chocolaholic".There are times when I not only have to have my "fix" but I want something other than that luxurious feeling of a piece creamy 70% cacao melting on my tongue. I must have it in a chewy bite with out delay. It is at times like these I reach for this quick and easy recipe for double Chocolate & Espresso Thumb Print Cookies. Small little nuggets of chocolaty goodness that can be made during 1/2 time and consumed during the 3rd quarter with a big cold glass of  chocolate milk or hot Cocoa[I really do have a  Chocolate problem].
These are so easy to prepare you will find yourself making them often as they can be addicting themselves.This recipe uses the Universal Baking Mix so it comes together very quickly with only a few ingredients.
These cookies are delicious as the are straight from the oven or you can jazz these up and put a Tex - Mex twist on them as I sometimes do, by adding a little cinnamon and some Ancho Chili powder to the mix and a dollop of Dulce de Leche on top, or top with some Nutella and crushed Hazel nuts  for an Italian flair or a dusting of cocoa powder just because you can .Enjoy!


Prep Time: 5 min                      Cook Time: 8 Min              Makes: 1 doz

Ingredients:                                                 

3/4 cup Baking Mix
1pkg instant pudding
1 lrg egg
1/4 cup oil (any light oil)
1 tsp vanilla
3tbl sugar (Splenda )
3 tbl semi sweet chocolate chips
1/2 Instant Espresso powder or 1tsp instant coffee



Tools: 1 Medium  and 1 Small mixing Bowl, Whisk or a Fork, Measuring cup and spoons, Cookie sheet.


  Directions:

Preheat oven to 350º F (I usually make these in the toaster oven).

In a med mixing bowl add the Universal Baking Mix, chocolate chips,sugar,espresso powder and instant pudding stir to combine create a small well in the middle.
In a small bowl beat the egg with the oil and vanilla. Pour into the well in the dry ingredients and mix until it looks like wet sand and forms into a ball ( I find using my finger to mix works best).
Pull of about 1 tsp. at a time and roll into a ball, place the balls on to a parchment lined or un-greased sheet pan about 3" apart. with your thumb press on each ball to form a disc.

Bake at 350º F for 8 min. Remove to a cooling rack. These cookies will be cool in about 5 min.

This basic recipe may be adapted for use with any flavor of instant pudding.