1 stick butter
4 ounces unsweetened chocolate
4 cups semisweet chocolate chips (two 12-ounce bags) divided
1 1/2 cups sugar
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 tablespoon instant espresso coffee or instant coffee
1 tablespoon vanilla
Melt unsweetened chocolate (we used Valrhona), 2 cups of the chocolate chips (we used Guittard) and butter. Stir until melted and smooth, then remove from heat.
In a small bowl, stir together flour, baking powder and salt. In large bowl, beat together the eggs and sugar until thick and pale.
Fold in coffee and vanilla. Fold chocolate mixture into egg mixture. Fold flour mix into chocolate/egg mix. Add remaining 2 cups chocolate chips.
Important: Let rest 1/2 hour.
Preheat oven to 350 degrees. Line cookie sheets (4) with parchment paper. Drop batter by teaspoonfuls onto prepared cookie sheets, spacing evenly. Bake cookies until tops become dry and crack, 10 to 12 minutes. Cool cookies on parchment. Remove from parchment. Cover and store in airtight container at room temperature.
Cookies may be frozen. Makes about 80 cookies.
You must log in to post a comment.