Instructions: Substitute 1/2 tsp. instant expresso coffee powder for ginger; beat one 6 oz. pack melted chocolate chips into dough. Roll out; cut out using 1", 2" & 4" heart cutters. Stack hearts in threes on cookie sheets; bake 15-18 minutes. Cool. Lightly brush top & bottom hearts with light corn syrup; sprinkle with crushed candy canes.

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