Double Chocolate Espresso Cookies
3squares (1 oz. each) unsweetened chocolate, chopped
2 csemi-sweet chocolate chips, divided
1 stickbutter, cubed
1 Tbspinstant coffee or espresso powder
1 cplus 2 tablespoons, sugar
3/4 call purpose flour
1/2 tspbaking powder
How to Make Double Chocolate Espresso Cookies
- In a small saucepan, melt the unsweetened chocolate, 1 cup of the semi-sweet chocolate chips, the butter, and the instant coffee or espresso powder. Stir until smooth. Remove from heat and set aside to cool.
- In a mixing bowl, beat the sugar and eggs together for 3 minutes, until thick & lemon colored. Add the chocolate mixture and beat together. Combine the flour, baking powder & salt, and add to mixture. Stir in the remaining cup of chocolate chips.
- Drop by heaping teaspoonfuls, about 2 in. apart, on to a parchment lined baking sheet. Bake at 350 degrees for about 9-12 minutes (mine took about 9 1/2 min.), or until puffed and cracked on top. Let cool about 5 minutes, then remove to wire rack to finish cooling.