posted by candyb 04-05-99 9:26 PM
4 ozs. unsweetekned chocolate, chopped
9 ozs. semisweet chocolate, chopped
1/2 cup unsalted butter
1/2 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
4 lg. eggs
1 1/2 cups sugar
1 1/2 T. instant esspresso powder
2 tsp. vanilla
9 ozs. semisweet chocolate chips (use a good quality such as Guittard)
In a metal bowl set over a saucepan of barely simmering water, melt the unsweetened chocolate, the chopped semisweet chocolate and the butter. When the mixture is two thirds melted, remove the bowl from the heat and stir until the contents are completely melted.
Stir together the flour, the baking powder and the salt in a small bowl. In a large bowl, beat the eggs and sugar for ten minutes at high speed; then add the espresso powder and the vanilla and beat for two minutes.
Fold the chocolate mixture into the egg mixture. Then fold in the flour mixture. Then fold in the chocolate chips. Allow the batter to rest in the refrigerator for twenty minutes.
Preheat the oven to 350 degrees F and line your cookie sheets with parchment paper. Then drop heaping tablespoons of the batter onto the cookie sheets, two inches apart.
Bake for 8-10 minutes. Do not overbake. Let them cool for a few minutes (so they don't fall apart)and then transfer them to racks to finish cooling. Store airtight. They are good served chilled too.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line