Ingredients
| 4 oz. | unsweetened chocolate, chopped | | 3 cups | semisweet chocolate chips | | 1 stick | unsalted butter, cut into bits | | 1/2 cup | all-purpose flour | | 1/2 tsp. | double-acting baking powder | | 1/2 tsp. | salt | | 4 | eggs, room temperature | | 1-1/2 cup | sugar | | 1-1/2 tbsp. | instant espresso powder | | 2 tsp. | vanilla |
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Instructions
In a metal bowl set over a saucepan of simmering water melt the unsweetened chocolate, 1-1/2 cups of chocolate chips, and the butter, stirring until the mixture is smooth, and remove the bowl from the heat. In a small bowl stir together the flour, the baking powder, and the salt. In a bowl beat the eggs with the sugar until the mixture is thick and pale and beat in the espresso powdered and the vanilla. Fold the chocolate mixture into the egg mixture, fold in the flour mixture, and stir in emaining 1-1/2 cups chocolate chips. Let the batter stand for15 minutes. Drop the batter by heaping tablespoons onto bakingsheets lined with parchment paper and bake the cookies in the middle of a preheated 350°F oven for 8 to 10 minutes, or until puffed, shiny and cracked on top. Let the cookies cool on the baking sheets, transfer them to racks, and let them cook completely.
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