Double Chocolate Espresso Cookies

Recipe from Lisa@The Cutting Edge of Ordinary
Yield – 3 dozen
3 squares (1 ounce each) unsweetened chocolate, chopped
2 cups (12 ounces) semi-sweet chocolate chips, divided
½ cup butter (1 stick), cubed
1 tablespoon instant coffee or espresso granules (get the espresso if you can)
1 cup plus 2 tablespoons sugar
3 eggs
¾ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon salt

In a small saucepan melt the unsweetened chocolate, 1 cup of the chocolate chips, butter and the coffee/espresso granules. Stir until smooth. Remove from the heat and set aside to cool.

In a mixing bowl beat the sugar and eggs for 3 minutes or until thick and lemon-colored. Beat in the chocolate mixture. Combine the flour, baking powder and salt. Add to the chocolate mixture. Stir in remaining 1 cup of chips. This is a very soft batter. You may want to throw it in the fridge for a half hour or so to firm it up a bit. I also keep it in the fridge in between batches cause it makes it easier to scoop up.

Drop by rounded teaspoonful 2 inches apart onto a greased baking sheet. Bake at 350 for 10 – 12 minutes, or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks to cool completely, or you can eat them warm as they come outta the oven. I won't tell.
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