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1. Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
2. In large bowl, mix cocoa, espresso powder and cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
3. Shape dough into 30 balls; place 2 inches apart on ungreased cookie sheets. Using bottom of drinking glass, flatten balls into 1-1/2 inch rounds. Press thumb into center of each round to make indentation. Fill each indentation with 1/2 teaspoon of the chocolate chips.
4. Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheet 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. Makes 30 cookies.
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