Mocha Cookies
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4 oz. unsweetened chocolate, chopped
3 c. semisweet chocolate chips
1 stick (1/2 c.) unsalted butter, cut into bits
1/2 c. all-purpose flour
1/2 t. baking powder
1/2 t. salt
4 large eggs, room temperature
1-1/2 c. sugar
1-1/2 T. instant espresso powder (I use instant coffee crystals)
2 t. vanilla
Preheat oven to 350 degrees Fahrenheit.
In a metal bowl set over a saucepan of simmering water melt the
unsweetened chocolate, 1-1/2 c. chocolate chips, and the butter.
Stir constantly until the mixture is smooth, then remove bowl
from heat.
In a small bowl stir together the flour, baking powder, and salt.
In a separate bowl, cream the eggs and sugar until the mixture is
thick and pale; beat in espresso powder (or instant coffee crystals)
and vanilla. Fold the melted chocolate mixture into the egg mixture,
then fold in the flour mixture and the remaining chocolate chips.
Let the batter stand for 15 minutes. Drop the batter by heaping
teaspoonfuls onto baking sheets lined with parchment paper. Bake
in the middle of preheated oven for 8-10 minutes, or until cookies
are puffed and shiny and cracked on top. Let cool on baking sheets
for 5 minutes, then transfer to racks to cool completely.
Makes about 36 cookies
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