Ingredients
6 Tablespoons of all purpose flour sifted
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces of?high quality semisweet chocolate chips
1/2 cup of unsalted butter
3/4 cup of sugar
2 teaspoons of instant espresso powder (Medaglia D?Oro or Ferrara)
2 large eggs
2 1/4 teaspoons vanilla extract (good quality)
1 cup high quality semisweet chocolate chips
Directions:
Preheat the oven to 350 degrees.? Line a baking sheet with parchment paper or use a silicone baking mat such as Silpat.? Mix the flour, baking powder and salt with a fork in a small bowl, set aside.? Melt the 8 ounces of?chocolate chips and the butter over low heat.? Remove from the heat.? In a medium bowl add the sugar, espresso powder, vanilla and eggs, using an electric mixer, beat until well blended.? Stir the sugar/egg mixture into the warm chocolate mixture using a spatula or wooden spoon.? Stir in the flour mixture and the 1 cup of chocolate chips, mix well.?
Drop the cookie mixture by the tablespoon onto the prepared baking sheet, spacing cookies 2 inches apart.? Bake for about 10-12 minutes or until the tops crack but the cookies are still soft.? Cool 5 minutes before removing from the baking sheet.? Transfer cookies to a rack for further cooling.? Makes 2 dozen cookies.
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