Cup o’ Joe Chocolate Cookies
Let cookie dough stand at room temperature minutes to soften. Meanwhile, heat oven to °F.
In large bowl, mix cocoa, espresso powder and whipping cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture stir until well blended.
Shape dough into balls. On cookie sheets lined with Reynolds® Parchment Paper, place balls inches apart. Using bottom of drinking glass, flatten each ball into /inch round. Press thumb into center of each round to make indentation. Fill each indentation with / teaspoon of the chocolate chips.
Bake to minutes or until edges are set. Cool minutes remove from cookie sheets to cooling racks. Cool completely, about minutes.