Triple Chocolate Espresso Cookies
3 oz.unsweeten chocolate,chopped
7 T. unsalted butter, cut up
1 1/1 c. bittersweet chips
2 t. vanilla
2t. espresso powder, or instant coffee
1 c. sugar
3 lg. eggs, room temp.
1/2 c. A.P. flour
1/2 t. baking powder
1/2 t. salt
1 1/2 c. semisweet chips
Melt unsweet chocolate, butter, and bittersweet chocolate over a double boiler of simmering water. Stir frequently until melted, and set aside to cool a bit.
Stir coffee into vanilla until dissolved. Beat eggs and sugar in the bowl of a mixer about 4 minutes, until very thick and pale. Add vanilla-coffee mixture, mix for about 20 seconds. Reduce spead to low and add chocolate mixture. Mix about another 30 seconds.
Whisk together flour, and baking powder, and salt. Using a rubber spatula, fold into the chocolate mixture, just until combined. Fold in chips. Cover and let stand at room temp for 20 minutes to firm up. The batter will resemble brownie batter.
Preheat oven to 350, and place rack in theupper middle position. Drop by heaping tablespoonsful on a parchment lined baking sheet.Cook about 14 minutes, until the tops are cracked and shiney. Remove from oven and leave on cookie sheet, setting the whole thing on a wire rack to cool.
You can even use these to do wonderful ice cream sandwiches, using coffee flavored ice cream, if you dare. My husband is not a coffee addict, so for him I usually just use the instant coffee, and they are still very yummy. I had a better picture and I can't for the life of me get it to load. This is a pic I had on file. The ones I did today I arranged all cute on the platter and they were jump thru the computer shiney and cracked on top and the DANG PIC WON"T LOAD! Alas. I hope you enjoy these.