Vegan Dirty Chai Chocolate Chunk Cookies

Let's get dirty....with espresso that is! These vegan beauties are infused with a shot of espresso, my signature chai spice blend, a sea of ooey-gooey chocolate chunks and drizzled with espresso chocolate glaze. So really they're double dirty! hehe!

I'm an oddball and don't drink coffee, but when added to anything chocolate, I can literally hear the chocolate heavens sing! So delicious.

Ingredients

Makes 12 cookies

Cookies
1- Chocolypse! Salted Choco-Cyclone Cookie Mix (V)
3 TABLESPOONS- Espresso or strong-brewed coffee (hot or room temp)
1 TEASPOON- Ground Cardamom
1 TEASPOON- Ground Cinnamon
1/2 TEASPOON- Ground Ginger
1/2 TEASPOON- Ground Cloves
A pinch of ground black pepper

"Dirty" Chocolate Glaze
1/4 CUP- Espresso or strong-brewed coffee (hot)
4 OZ- Chocolate of choice, chopped (I used a vegan semi-sweet one)

Instructions

1. Pre-heat oven to 350° F. Take out the two pouches from the Chocolypse! cookie mix packaging (save the Sea Salt "Sprinkles" for another delicious use) and find the one labeled #1 (Almond butter mix). If contents feel hard, run under hot water for about a minute or until contents feel smooth.
2. Empty this pouch into a mixing bowl. You will need to get as much as possible out, so a flexible spatula or butter knife will work well here. Don't worry, the extra work will be worth it in the end!
3. Add 3 tablespoons of espresso and whisk until slightly thickened. About 30 seconds. Add the ground cardamom, cinnamon, cloves and ginger.
4. Stir in Pouch #2 (flour mix) with a flexible spatula or mixing spoon until there are no white flour streaks visible. I know it's fun, but try not to over mix! :)
5. Roll dough into 10-12 balls, and place on non-stick or lightly greased baking sheet 1 inch apart. Flatten slightly and place on the oven's center rack. 
6. Bake for 13-14 minutes or until edges have slightly hardened, but center is soft. For crispier cookies bake for 14-16 minutes.
7. While cookies are cooling on the baking sheet, make the chocolate glaze.
8. Place the chocolate in a small heat resistant bowl and pour hot espresso over. Let sit covered for 2 minutes.
9. Whisk until chocolate in thoroughly dissolved.
10. Place cooled cookies on a wire rack and drop a consistent stream of glaze with a whisk or spoon, moving from one end of the cookie to the other.
11. Enjoy!