10 ounces bittersweet chocolate, broken into chunks
6 ounces unsweetened chocolate
3/4 cup all-purpose flour
3/4 cup cocoa powder
1 1/4 tsp. salt
1 1/4 tsp. baking soda
2 sticks unsalted butter, at room temperature
1 2/3 cups brown sugar
1 tsp. vanilla
2 tsp. espresso powder
10 ounces semisweet chocolate chips
OPTIONAL: Chocolate nonpareils, dulce de leche or white Herhsey’s Kisses
Place bittersweet and unsweetened chocolate in a microwave safe bowl. Melt chocolate in microwave for 1 ½ minutes, stopping every 30 seconds to stir and distribute heat. Use high setting. Set aside and let cool slightly.
In a small bowl, thoroughly stir together flour, cocoa powder, salt and baking soda. Set aside.
Using an electric mixer on medium speed, cream butter and brown sugar. Beat in eggs one at a time, scraping down sides of bowl. Add vanilla, espresso powder and melted chocolate, mixing until evenly incorporated. Reduce mixer speed to low and add flour mixture. Stir in chocolate chips. Cover bowl and refrigerate until dough is firm. (** This did not work for me, the dough fell apart)
Preheat over to 350 degrees. Line baking sheets with parchment. Drop dough by tablespoonful onto the baking sheets. Bake 9 minutes, or until they appear set. Let sit on baking sheets for 5 minutes. Remove to wire racks and cool completely.
OPTION: If using chocolate nonpareils, press one pointy-side down into each cookie as son as you remove them from the oven.
*I bake for 10 minutes.
Cookie Madness 2006