1
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In a double boiler, melt unsweetened chocolate, bittersweet chocolate chips and unsalted butter until smooth. Set aside to cool.
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2
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Meanwhile, in a mixing bowl, beat sugar and eggs on med-high for 4 minutes. Mixture should be very pale and thick.
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3
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In a small bowl, mix together coffee powder and vanilla extract. Add to sugar/egg mixture and beat for 20 seconds.
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4
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Add cooled chocolate mixture.
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5
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Whisk together all purpose flour, baking powder and salt in a separate bowl, then fold into sugar/egg/chocolate mixture along with 1 1/2 cups semi-sweet chocolate chips.
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6
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Cover batter and let sit at room temperature for 30 minutes.
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7
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Line baking sheets with parchment paper. Scoop heaping Tablespoon for each cookie.
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8
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Bake in a 325° convection cook oven for 9 minutes ... or 350° regular bake for 11-16 minutes. Cookies should be gooey in the center, do not overbake.
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9
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Cool completely on baking sheet, about 1/2 hour.
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