Chewy Chocolate Espresso Cookies

 

6 Tablespoons of all purpose flour sifted

1/4 teaspoon baking powder

1/4 teaspoon salt

8 ounces of high quality semisweet chocolate chips

1/2 cup of unsalted butter

3/4 cup of sugar

2 teaspoons of instant espresso powder (Medaglia D’Oro or Ferrara)

2 large eggs

2 1/4 teaspoons vanilla extract (good quality)

1 cup high quality semisweet chocolate chips

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper or use a silicone baking mat such as Silpat.  Mix the flour, baking powder and salt with a fork in a small bowl, set aside.  Melt the 8 ounces of chocolate chips and the butter over low heat.  Remove from the heat.  In a medium bowl add the sugar, espresso powder, vanilla and eggs, using an electric mixer, beat until well blended.  Stir the sugar/egg mixture into the warm chocolate mixture using a spatula or wooden spoon.  Stir in the flour mixture and the 1 cup of chocolate chips, mix well. 

Drop the cookie mixture by the tablespoon onto the prepared baking sheet, spacing cookies 2 inches apart.  Bake for about 10-12 minutes or until the tops crack but the cookies are still soft.  Cool 5 minutes before removing from the baking sheet.  Transfer cookies to a rack for further cooling.  Makes 2 dozen cookies.