Let these cookies cool directly on the baking sheet for a fudgier texture. From Cook’s Country
Has Kim tried these? No
3 oz unsweetened chocolate, chopped
1.5 c bittersweet chocolate chips
7 tbsp unsalted butter, cut into pieces
2 tsp instant coffee
2 tsp vanilla extract
3 large eggs at room temperature
1 c sugar
1/2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1.5 c semisweet chocolate chips
Melt unsweetened chocolate, bittersweet chocolate chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
Stire coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up and resembles brownie batter.
Meanwhile, adjust two oven racks to upper and lower middle positions and heat to 350 degrees. Line two large baking sheets with parchment paper. Using 1 heaping tbsp batter per cookie, place cookies 2 inches apart on prepared baking sheets. Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets from top to bottom and front to back halfway through. Transfer baking sheets to racks and cool cookies completely on baking sheets before serving.