"Midnight Cookies"

Ingredients:

• ½ cup butter (1 stick) softened to room temp

• ½ cup white sugar

• ½ cup brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• ¼ cup + 1 Tablespoon of dutch cocoa powder

• ¼ cup + 1 Tablespoon of Hershey’s dark chocolate cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon of espresso powder

• ½ teaspoon salt

• 1 tablespoon milk (I used whole but any works)

• Heaping ¼ cup dark chips

• Heaping ¼ cup semi-sweet chips

• Heaping ¼ cup milk chips

• Heaping ¼ cup white chips

NOTES: This dough requires at least a few hours of chilling. They will be quite thick and won’t spread out that much.

Directions:

1. Beat the softened butter, white sugar, and brown sugar on medium-high speed until fluffy.

2. Beat in the egg and vanilla.

3. In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt until well combined. You won’t taste the espresso powder, it will just bring out the flavor of the chocolate.

4. Slowly add in the flour mixture.

5. Add in the milk and chocolate chips. The dough will be very thick.

6. Cover the mixture and chill for at least 3 hours. If you want your cookies thinner and more spread out, you can likely cook them right away. But the flavor will be more developed if you let it chill.

7. After 3 hours, preheat the oven to 350.

8. Scoop dough into preferred size and arrange 2-3 inches apart

9. Bake for 11-12 minutes. It will be hard to tell because they are so dark but it should feel pretty set when you touch it.

10. Cool for 5 minutes, enjoy!