Chocolate Espresso Cookies

Jul 24, 2011 by Gina Mueller

It was one of those days where I woke up thinking of chocolate… yes this happens often.  A little morning and a little chocolate so why not a coffee and chocolate combination.  I found this recipe on PetiteKitchenesse a few months ago and marked it because they looked amazing and the ingredients were simple.  And WOW were they good especially if you undercooked them to perfection and added a little vanilla ice cream.

Yield: around 3 dozen cookies

Ingredients

• 2⅔ cups (around 16 oz.) bittersweet chocolate, chopped
• 4 tablespoons of butter, softened
• 4 eggs
• 1⅓ cups of granulated sugar
•  1 teaspoon vanilla extract
• ½ cup of all-purpose flour
• ½ teaspoon baking powder
• 1 tablespoon espresso
• 1 cup semisweet or bittersweet chocolate chips

Preheat over to 350°. Line two baking sheets with parchment paper.

Melt chocolate and butter in a double boiler, stirring occasionally, until a smooth mixture forms.  I created a double broiler with a glass bowl.

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