Chocolate Gooey Cookies with Patron Coffee Glaze 

Created by Jon Payne

1 (8-ounce) brick cream cheese, room temperature

1 stick butter, at room temperature

1 egg

2 teaspoon Monin espresso syrup

1 cup unsweetened cocoa powder

2 1/4 cups white sugar

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups Confectioners' sugar

1/2 cup Patron coffee liquor

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the Monin espresso syrup. Beat in the cake ingredients. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey."

In a separate bowl whisk together the confectioners’ sugar and the Patron coffee liquor.  Pour into a zip lock bag and cut the tip to glaze the cooled cookies.