Double-Chocolate Espresso Cookies
- 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
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
August 29, 20070 found this helpful
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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