ESPRESSO & CHOCOLATE CHIP COOKIES
Steps:
- 1. In a medium saucepan, combine bittersweet choc, unsweetened choc, and butter; heat & stir over low heat until melted & smooth. Remove from heat & cool 10 minutes. 2. In a large bowl, combine sugar, eggs and ground espresso; beat with electric mixer on medium to high speed for 2-3 minutes or until well mixed and color lightens slightly. Add cooled melted choc, beating until combined. In a small bowl, stir together flour, baking powder, & salt. Add to choc mixture; beat until combined. Stir in choc pieces. It will look like brownie batter. 3. Cover surface of dough with waxed paper. Let stand at room temperature for 20 minutes (dough will thicken). 4. Preheat oven to 350. Line two cookie sheets with parchment or foil. Using a 3 ounce scoop, scoop dough in mounds 2 inches apart on prepared cookie sheets. 5. Bake in preheated oven about 13 minutes or just until tops are set and the cracks on top don't appear moist. Let cookies stand on cookie sheets on a wire rack for 1 minute. Transfer to wire rack to cool.
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