Chocolate Espresso Cookies
2 cups semi-sweet chocolate chips or chunks
3 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter
3 eggs
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 350°. 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