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Double-Chocolate Espresso Cookies |
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Ingredients
- 3 squares unsweetened chocolate, chopped
- 2 cups semisweet chocolate chips, divided
- 1/2 cup butter, cubed
- 1 Tbsp. instant coffee granules
- 1 cup + 2 Tbsp. sugar
- 3 eggs
- 3/4 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
Directions
In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool. In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon colored. Beat in the chocolate mixture. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before remove to wire racks.
By Robin from Washington, IA
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RE: Double-Chocolate Espresso Cookies
This sounds yummy. As soon as the weather turns cool enough for the oven, I'm DEFINITELY trying these. Thanks for sharing.
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