CHOCOLATE-DIPPED ESPRESSO COOKIES

1 stick unsalted butter, softened
4 tablespoons sugar
1 cup flour
2 tablespoons espresso (or strong coffee) -- chilled
2 ounces chopped semisweet chocolate chips (reserve 4 oz. of chips for dipping cookies)

Preheat oven to 325 degrees F.

Cream butter and sugar in mixer add flour, chopped chips and espresso. Roll dough into balls (about 2 teaspoons dough each), flatten and place on ungreased cookie sheet.

Bake until lightly browned, about 15 minutes.

Place remaining chips in a microwavable coffee mug and heat until melted, checking at 15-second intervals. Allow cookies to cool briefly and dip half of each cookie into melted chocolate. Allow dipped cookies to finish cooling before serving.

Makes about 1 1/2 dozen cookies
Source: Cincinnati Enquirer