Ingredients
4 ounces semisweet or bittersweet chocolate
3 ounces unsweetened chocolate
6 tablespoons butter
1/3 cup unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla
1 tablespoon instant espresso
2 large eggs
3/4 cup sugar
1 cup dark chocolate chunks (I like to cut up one of my favorite dark chocolate bars for this recipe!)
Preparation
Preheat oven to 325 degrees. In small saucepan over low heat, melt chocolates and butter. When melted, remove from heat and cool some. In small bowl, combine flour, baking powder and salt. In large mixing bowl, combine vanilla, instant espresso, eggs and sugar and beat until well combined. Add melted chocolate mixture and flour mixture. Blend until smooth. Fold in chocolate chunks. Drop by heaping tablespoons onto baking sheet lined with parchment paper, placing cookies 2 inches apart. Bake for 13 minutes. Cookies will still look quite soft in the center. Let cool on baking sheet for 10 minutes before removing from pan.
