These were the definite winners for the Christmas cookies, IMO.  Really excellent, and I am no fan of chocolate.  I messed up the first batch by not soaking the espresso granules, and they were still great, but they were exceptional when done correctly.  Definitely one to make next year.

• 1/2 cup (1 stick) unsalted butter
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cocoa powder
• 3 tablespoons instant espresso granules, dissolved in 3 tablespoons warm water
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 12-ounce bag semisweet chocolate chips
• 1 10-ounce bag peppermint crunch baking chips

Preheat the oven to 350 degrees F.

Place the butter in a medium pot and melt it over low heat. Remove from heat and stir in the sugars.  Pour into bowl of mixer if you’re using one.

Crack in the eggs, stirring vigorously. Add the vanilla, then the flour, cocoa powder, espresso, baking soda, and salt. Stir until fully incorporated.

Fold in the chips, and scoop 2-tablespoon sized balls onto parchment-lined baking sheets and chill for 30 minutes.

Bake the cookies for 10-12 minutes. Edges should be set, but the middle of the cookies should still be soft.