3.5oz.bar dark chocolate(I used Ghiradelli Intense Dark)
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, espresso and extracts.
In a medium bowl, combine dry ingredients (all except for chocolate). Add to creamed mixture and beat until well incorporated.
Divide dough into 2 halves and roll each half into a log that is about 2" in diameter. Wrap in plastic wrap and chill in refrigerator for a few hours or even overnight.
When ready to bake. preheat oven to 350 degrees.
Remove dough from refrigerator, one log at a time, and using a very sharp knife, cut log into 1/4" slices. Place on cookie sheets at least 2" apart as these cookies will spread.
Bake for 10-12 minutes or until they are golden brown.
Remove from oven and let cool for a few minutes on the cookie sheets then remove cookies to wire racks to cool completely.
When cookies are cool, it is time to coat with chocolate. Prepare several cookie sheets by lining with wax paper and set aside.
Break the chocolate into pieces and place in a microwave safe measuring cup. Melt in microwave in 30 second intervals, stirring in between, until chocolate is completely melted and smooth. Usually this takes about 1-1/2 minutes.
Dip the cooled cookies in the chocolate or use a spoon to pour some chocolate over half the cookie then place on waxed paper lined cookie sheets to set. While the chocolate is still wet, sprinkle with colored sprinkles or leave as is. At this point you can speed things up by placing in refrigerator for an hour or so.
Once set, store in airtight container.
CREME BRULEE COOKIES https://2cookinmamas.com/creme-brulee-cookies-day-2/