Adapted from Claudia Fleming
2/3 cup sugar
1 teaspoon vanilla
1/2 tablespoon strong coffee or espresso (I mixed 1/2 T hot water with a small amount of espresso powder)
2 tablespoons butter
5 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup flour
1/4 teaspoon baking powder
Pinch of salt
3/4 cup mini chocolate chips
Preheat oven to 375º. Line cookie sheets with parchment.
With a stand mixer beat eggs, sugar, vanilla and espresso till thick, about 5 minutes.
While eggs are beating, melt bittersweet and unsweetened chocolate with butter in the microwave, stopping and stirring at 30 second intervals till smooth. Set aside to cool.
Add flour, baking powder and salt to egg mixture. Fold in gently. Fold in melted chocolate. Mix in chocolate chips. Allow batter to rest 5-10 minutes to thicken. Scoop by rounded tablespoonfuls onto cookie sheets. Using moistened finger, pat down any large spikes on dough rounds. Bake about 8 minutes...cookies will still look glossy in the centers when done. Cool completely on cookie sheets.
Makes 1 1 /2 dozen.