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Ingredients
- 2 2/3 cups (16 oz.) 60% cacao bittersweet chocolate chips.
- 1/2 cup unsalted butter.
- 4 eggs.
- 1 1/2 cups sugar.
- 4 tsp. vanilla extract.
- 4 tsp. instant espresso powder. (optional)
- 2/3 cup all-purpose flour.
- 1/2 tsp. baking powder.
- 1/4 tsp. salt.
- 1 pkg. (11 1/2 oz.) semisweet chocolate chunks.
Preparation
Step 1
1. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from heat;cool slightly.
2. In a small bowel, whisk the eggs,sugar,vanilla and if desired espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix flour, baking powder and salt;add to chocolate mixture, mixing well. Fold in chocolate chunks.
3. Drop by 1/4 cupfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 35 for 12-14 minutes or until set. Cool on pans for 1-2 minutes. Remove cookies to wire racks to cool.