Mood-Booster Cookies

Pile unsweetened chocolate and butter into a small microwave-safe bowl. Zap just to melt, about 1 minute. Stir in instant espresso coffee powder, vanilla and salt.

Slide egg whites into the bowl of a stand mixer. Pour in lemon juice. Using the whisk attachment, whip on high speed until frothy, about 1 minute. Still whipping, slowly cascade in sugar. Continue whipping, stopping once to scrape down the sides of the bowl, until mixture is pale and thick, about 3 minutes. Add egg yolk, then chocolate mixture and then almond flour, mixing after each addition. Fold in chopped bittersweet chocolate.

Chill batter 20 minutes. Line a baking sheet with parchment paper and preheat oven to 350°.

Using a 2-tablespoon cookie scoop, portion 21 mounds of dough onto the prepared baking sheet. Bake until cookies are puffed, matte and just set, about 12 minutes. Let cool on a wire rack. Store at room temperature or freeze cookies solid and stash in a zip-top bag in the freezer. Defrost one daily and take with or without coffee. Refill your 3-week prescription as often as needed.