Instructions: Preheat oven to 300. Combine flour, cocoa, soda, and salt and mix well.

In a small bowl, dissolve espresso in coffee liqueur and set aside. In a large bowl, blend white and brown sugars. Add butter to make a grainy paste and scrape sides of bowl down when necessary. Add eggs and coffee mixture andbeat at medium speed. Add flour mixture and chocolate chunks and blend on low just until combined. Do not overmix.

Drop by rounded tablespoons. Onto ungreased cookie sheet about 2 inches apart. Bake about 25 minutes and quickly transfer to cool flat surface.
*If you dont have instant espresso, just use instant coffee.
**If you dont want to use coffee liqueur, use strong coffee.

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