Chocolate Espresso Cookies
2 cups semi-sweet chocolate chips or chunks
3 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter
1 cup granulated sugar
1/2 teaspoon vanilla
2 teaspoons finely ground coffee beans
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350Â°. Line cookie sheets with parchment paper.
Place 1 cup of the semi-sweet chips, the unsweetened chocolate and the butter in a small, heavy saucepan. Cook over low heat, stirring constantly until mixture melts. Take off of heat, and set aside.
In a large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes.
In a small bowl, whisk or stir together the ground coffee, flour, baking powder and salt.
Add the chocolate mixture to the egg mixture and blend until smooth.
Beat in the flour mixture until blended. Stir in the remaining cup of chocolate chips.
Drop batter onto prepared pan by heaping Tablespoons, about 2 inches apart.
Bake 1 sheet at a time, 8 - 10 minutes, until cookies are puffed and cracked on top.
Optional: When completely cool, dust with powdered sugar