Mocha Cookie Cups

In a medium saucepan, combine ⅓ cup white sugar, 4 tbsp. flour and a pinch of salt with 2 cups of coffee. Mix until smooth. Cook on medium heat until bubbly and thick. Reduce heat. Cook and stir for 2 more minutes. Remove from heat.

Add 3 egg yolks to a medium mixing bowl. Ladle the coffee mixture into the egg yolks and whisk to combine.  Continue stirring as you place the pudding back in saucepan. Bring to a gentle boil; stir 2 minutes longer. Remove from heat. Stir in 1 tsp. vanilla, cinnamon and cocoa powder. Place in container and cover with plastic wrap. Chill overnight. 

Preheat oven to 350°F. Cream butter until light and fluffy on medium-high speed. Beat in brown sugar, ¾ cup white sugar, baking powder and ½ tsp. salt until combined, scraping sides occasionally. Add in a whole egg and 1 tsp. vanilla. Add 3 cups flour a little at a time until dough no longer sticks to bowl. Roll into a log shape and freeze until firm.

Cut logs into ¼" thick slices. Grease or line a baking sheet with parchment and place cookies 1 to 1½" apart.

Bake 8 to 10 minutes or until edges are light brown. Remove cookies from oven; while still hot, press a cylindrical object like a shot glass into the center of each cookie to make a hollow middle for filling. Allow cookies to cool completely. Spoon pudding into cookie shells. Add whipped cream or other topping.