Here is what you'll need:
1 1/4 C Butter, softened
2 C white sugar
2 eggs, room temp
2 tsp vanilla extract
2 1/2 cups flour
3/4 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 heaping tsp cinnamon
2 T instant coffee/espresso powder
1 16oz bag mini chocolate chips
Sift the flour, cocoa powder, baking soda, salt and cinnamon into a medium bowl.
Using a stand mixer w the paddle attachment, whip the butter & sugar into a fluffy dream of yumminess. Add the eggs, one at a time- keep mixin, add the vanilla.
Slowly add in the bowl of dry ingredients until fully incorporated.
Use a large, sturdy spatula and stir in the coffee/espresso and chocolate chips. Wrap in plastic wrap and refrigerate at least 2 hours. (I did overnight, but I think you'd be ok in 2 hours)
Preheat the oven to 350, use a spoon and your hands to form walnut sized globs, keep em kinda messy looking, not perfect balls.
Space about 2 inches apart and bake for 9 minutes, they won't look totally done. Let them sit on the baking sheet 5-10 minutes before you transfer them to a cooling rack.
They would be great topped with smashed candy cane, and I am pretty sure some shredded coconut is going in the next time I bust these out!