A word to the wise – don’t give these to children at night.
- 10 ounces semisweet chocolate
- 6 ounces unsweetened chocolate
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 2/3 cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 4 large eggs, at room temperature
- 4 teaspoons vanilla extract
- 2 tablespoons instant espresso powder (or instant coffee granules)
- 1 ½ cups sugar
- 1 ½ – 2 cups semisweet chocolate chips (recommend Ghiradelli bittersweet chocolate chips)
- parchment paper for lining the cookie sheets
Preheat oven to 325F. Line two or more cookie sheets with parchment paper cut to fit.
Melt both chocolates (but not the chips) and the butter in a double boiler over simmering water. When melted, cool slightly.
Sift the flour, baking powder, and salt together into a small bowl and set aside.
Using an electric mixer on medium speed, beat the eggs, vanilla, and espresso powder in a medium sized mixing bowl until they are mixed together, about 20 seconds. Add the sugar to the egg mixture and blend until thick, about 1 minute. Scrape the bowl. Add the melted chocolate/butter mixture and blend 1 minute more. Scrape the bowl. Add the flour on low speed and mix until blended, about 20 seconds. Add the chocolate chips and stir in by hand or on low speed.
Drop the dough (it’s very gooey) by large tablespoons full about 2 inches apart onto the parchment-lined cookie sheets. Bake until the cookies rise slightly and form a think crackly crust, 11-13 minutes. Let cool for a minute or two then remove to more parchment paper or a rack to cool completely.
Adaped from the Rosie’s Bakery baking book