Espresso and Lime

1 Cream together 1/2 cup of softened butter with 1/4 cup of granulated sugar and 1/4 cup of tightly packed brown sugar
2 Add 1 egg and 2 teaspoons of vanilla extract and mix until smooth and creamy
3 Place a large mesh sifter over the bowl containing your wet ingredients and add 1 1/2 cups of flour, 2 tablespoons of cornstarch, 1 teaspoon of espresso powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt and 3 tablespoons of cocoa powder into it
4 Gently sift the dry ingredients into the wet ingredients and mix to combine
5 Add 1/2 cup of mini chocolate chips and fold them in until all of the ingredients have been fully incorporated
6 Transfer the dough out onto a lightly floured work surface
7 Knead the cookie dough a few times, lightly dusting with flour if sticky, and then tightly wrap the dough in plastic wrap
8 Chill the wrapped dough in the refrigerator for 60 minutes
9 Unwrap the chilled dough and place it onto a lightly floured surface
10 Gently roll out the chilled dough to 1/2-3/4 inch thickness using a floured rolling pin and cut rounds from the rolled out dough using a 1 1/2 or 2 inch round cookie cutter
11 Use your fingers to gently shape the rounds into tear drops (optional)
12 Sprinkle additional mini chocolate chips over the top of each cookie
13 Set the prepared cookies onto a parchment lined baking sheet
14 Return the cookies to the refrigerator to 20 minutes while your oven is preheating
15 Preheat the oven to 350 degrees
16 Bake on a middle rack at 350 degrees for 14 minutes
17 Transfer the baking sheet onto a cooling rack for 5 minutes before transferring the cookies directly onto it
18 Serve with milk or coffee