Unfortunately, I do not remember where the original recipe came from which is a shame because these are delicious and I would like to give the proper credit. My original recipe is handwritten and barely legible on very brittle paper.
Chocolate Mocha Cookies
4 oz. unsweetened chocolate
3 C semisweet chocolate chips, divided
½ C butter (cut small pieces)
½ C flour
½ tsp baking powder
½ tsp salt
4 eggs, room temp
1½ C sugar
1½ TBS espresso powder
2 tsp vanilla
Pre-heat oven to 350.
Melt unsweetened chocolate, 1½ C chocolate chips and butter over hot water or slowly in microwave, stir until smooth.
Stir flour, BP and salt in small bowl.
Beat eggs and sugar until thick and pale. Beat in espresso and vanilla. Fold in chocolate.
Drop heaping TBS onto parchment covered baking sheets. Bake 8-10 minutes until puffy, shiny, crackled. Cool. Transfer to rack to cool.
This recipe double easily and the cookies freeze well. I let batter sit longer, sometimes overnight, if convenient. I use less sugar, less salt, a bit more vanilla and sometimes more chips at the end. I try using different chocolates. This last batch has a combination of Ghiradelli and Trader Joe’s. What chocolates do you have the most success with in baked goods? What are your favorites?