BLACK AND WHITE HEART COOKIES
4 1-ounce squares unsweetened chocolate 1 Tbs. instant espresso coffee
2 cups flour 1 tsp. water
1 tsp. ground cinnamon 1 large egg
1/4 tsp. kosher salt 2 cups best quality white chocolate chips
1 cup (or 2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar
Melt the unsweetened chocolate in a small bowl in the microwave. Stir together flour, cinnamon and salt. In a large mixer bowl, beat butter and sugars until light and fluffy. In another small bowl, mix the espresso powder with the water until dissolved. Add this coffee mixture, the melted chocolate and egg to the butter mixture and beat well. Add the flour mixture and stir just until incorporated. Divide the dough in two and pat on plastic wrap into a disc. Wrap well and chill for at least an hour.
Preheat oven to 350. Roll the dough out on a lightly floured surface to 1/4 inch thickness. Cut out with a heart shaped cookie cutter and place on parchment lined cookie sheets. Bake for aprox. 10 minutes or until edges are firm and lightly browned. Remove and cool. Melt the white chocolate in a bowl in the microwave. Dip one half of each cookie into the chocolate and place on waxed paper to set.
(makes about 55 cookies with a small cookie cutter)