Chocolate Espresso Cookies

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Chocolate Espresso Cookies

1 cup semi-sweet chocolate chips
3 oz bittersweet chocolate, broken in pieces
1/2 cup butter
3/4 cup flour
1 tbs instant espresso powder or coffee granules
1/2 tsp baking powder
1/4 tsp salt
3 eggs
3/4 cup brown sugar
1/2 cup sugar
1 cup dark chocolate chips

Melt the semi-sweet chocolate chips, bittersweet chocolate and the butter in a double boiler over simmering water. Stir the chocolate mixture until it is combined. Remove the pot from the boiling water and set aside.

In a medium bowl, add the flour, espresso powder, baking powder and salt. Use a wire whip to combine the dry ingredients. Set the bowl aside. In a large bowl, beat the eggs until light yellow. Beat in the sugars until all is combined. Gradually add the flour mixture to the egg mixture. Mix until all is well combined. Stir in the dark chocolate chips.

Place the bowl in the refrigerator while preheating the oven to 350°. Line two baking sheets with reusable silicon baking mats or parchment paper.

Once the oven is preheated, remove the cookie dough from the oven. Drop 2 tbs of the cookie dough at least 2 inches apart on the cookie sheets. Bake the cookies for 10 to 12 min. Remove the cookie sheets from the oven to wire baking racks.

Cool the pans for 2 min. Remove the cookies from the pans. Cool them completely on the baking racks. Makes 3 dozen
This can also make a great gift!

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