Directions

1. 1. Melt the chocolate in a bowl set over simmering water. Sift the flour, cocoa, espresso powder, baking soda and salt into a medium bowl.
2. 2. Beat the butter and brown sugar in a large bowl with an electric mixer at high speed until creamy. Add the egg and vanilla and beat for one minute. Stir in the melted chocolate. Mix in the dry ingredients.
3. 3. Divide the dough in half. Form the dough into two 9 x 2 inch logs, wrap in plastic wrap and refrigerate for at least two hours.
4. 4. Preheat the oven to 350 degrees F. Butter, or spray, two cookie sheets.
5. 5. Slice the dough 2/3 inch thick and place one inch apart on the prepared cookie sheets.
6. 6. Bake for 12 to 15 minutes or until the edges are firm and the bottoms are lightly browned.
7. 7. Cool on the sheets until the cookies firm slightly. Transfer to racks to cool.
8. 8. Make the frosting: Mix the sugar and espresso powder in a small bowl. Stir in enough warm water to make a drizzling consistency. Drizzle over the cookies and let set.