BITTERSWEET CHOCOLATE BLACKOUT COOKIES

2 tablespoons instant espresso or coffee powder
1/3 cup water
1 devil's food cake mix (18.25 ounces), divided use
1/4 cup (1/2 stick) butter, melted
1 egg
8 ounces bittersweet chocolate, such as Ghirardelli 60 Percent Cocoa Bittersweet chocolate, chopped into chunks

Adjust oven rack to middle position. Preheat oven 350 degrees. Spray baking sheets with nonstick cooking spray.

TO MAKE COOKIES:
In large mixing bowl of electric mixer, combine espresso powder and water, stirring to dissolve. To same bowl, add half of cake mix along with butter and egg. Mix on medium-high speed for 1 to 2 minutes or until blended and smooth. Stir in remaining cake mix and chocolate chunks. Mix until blended.

TO BAKE COOKIES:
Drop by teaspoonfuls, 2 inches apart, on prepared baking sheets.

Bake for 9 to 12 minutes or until set at edges and just barely set at center when lightly touched. Cool for 1 minute on sheets. Using thin, flexible spatula, transfer to cooling racks.

Makes 4 dozen cookies
Adapted from source: Cake Mix Cookies: More Than 175 Delectable Cookie Recipes That Begin With a Box of Cake Mix by Camilla V. Saulsbury