Espresso And Chocolate Chip Cookies

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 8 ounces bittersweet chocolate, chopped
• 5 ounces unsweetened chocolate, chopped
• 1/2 cup butter
• 1 3/4 cups sugar
• 4 eggs
• 3 tablespoons instant coffee
• 1/3 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips

Recipe

• 1 in medium saucepan, combine bittersweet chocolate, unsweetened chocolate, and butter; heat and stir over low heat until mixture is melted and smooth. remove from heat and cool for about 10 minutes.
• 2 in large bowl, combine sugar, eggs, and coffee; beat with electric mixer on medium to high speed for 2 or 3 minutes or until well mixed and color becomes slightly lighter. add cooled melted chocolate, beating until combined. in a small bowl, stir together flour, baking powder, and salt. add to chocolate mixture; beat until combined. stir in chocolate pieces. at this point, the dough will look like brownie batter.
• 3 cover dough with wax paper and let stand at room temperature for 20 minutes so that dough can thicken.
• 4 preheat oven to 350°f
• 5 line cookie sheets with parchment paper, silicone, or foil. scoop 3 ounces of dough per cookie (use 3 tablespoons of dough if you do not have a 3 oz scoop) in mounds 2 inches apart on cookie sheets.
• 6 bake in preheated oven about 13 minutes, or until tops are set and the cracks on top do not appear moist. do not attempt to cook these in a cold oven - they do not turn out well. let cookies cool on cookie sheet for one minute before transferring to a wire rack to cool.