2 tsp. espresso powder
1 Tbs. hot water
1 cup granulated sugar
¼ cup butter flavored vegetable shortening
1 tsp. vanilla
3 cups all purpose flour
1 tsp. baking powder
½ tsp. salt
1 cup Loveless Granola
¾ cup dark chocolate chips
3 Tbs. butter
3 Tbs. heavy whipping cream
Heat oven to 375°. Line cookie sheets with parchment paper.
In small cup, dissolve espresso powder in hot water. Set aside. Cream vegetable shortening and sugar in a large bowl until light and fluffy. Add eggs one at a time, then vanilla and dissolved espresso. Mix well.
In a separate bowl, mix together flour, baking powder and salt. Add dry ingredients to wet ingredients until well combined.
Shape dough into 1 ½ inch balls. Roll in Loveless Granola. Place on prepared cookie sheets 2 inches apart. Using thumb or handle of wooden spoon, make indention in center of each cookie. Bake 8-10 minutes or until edges are golden brown. Cool 2 minutes, then remove from cookie sheet onto cooling racks.
In medium microwavable bowl, microwave dark chocolate chips, heavy whipping cream and butter on high, 1 minute. Stir frequently until chocolate is melted and mixture is smooth. Fill each cookie well with about 1 teaspoon of chocolate mixture and let cool completely.