Ingredients

The following ingredients have 6 Servings
  • 3 ounces unsweetened chocolate, chopped
  • 2 cups semisweet chocolate chips, divided
  • 8 tablespoons unsalted butter, cubed
  • 3 large eggs
  • 1 cup sugar
  • 2 teaspoons instant coffee granules
  • 3/4 cup all-purpose flour
  • 1/3 teaspoon baking powder
  • 1/4 teaspoon salt

Instruction

  • Preheat the oven to 350ºF.
  • In a double boiler (a small pan set within a larger pan of simmering water), combine the unsweetened chocolate, 1 cup of chocolate chips and butter, stirring until melted. Remove the smaller pan containing the chocolate from the double boiler and set it aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, sugar and instant coffee granules on high speed until very thick and mixture forms a ribbon when whisk is lifted, about 3 minutes.
  • Slowly add the chocolate mixture to the bowl, whisking just until combined.
  • Turn off the stand mixer. Sift the flour, baking powder and salt into the bowl and stir just until combined. Stir in the remaining 1 cup of chocolate chips.
  • Portion heaping tablespoons of batter about 2 inches apart on a parchment- or Silpat-lined baking sheet. (See Kelly's Notes.)
  • Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top. Remove the cookie sheet from the oven and allow the cookies to cool for 1 minute on the baking sheet before transferring them to a cooling rack.