Monday, November 19, 2007

From Sherri: Double-Chocolate Espresso Cookies

One of my critique buds, Sherri, brought these cookies Friday night, and guess who got to take the leftovers home. YUMM-O! They are wonderful.

3 squares (1 ounce each) unsweetened chocolate
2 cups (12 ounces) semisweet chocolate chips, divided
1/2 cup butter
1 scant tablespoon instant coffee granules
1 cup plus 2 tablespoons sugar
3 eggs
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt

In a small saucepan melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from heat; set aside to cool.

In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon-colored. Beat in the chocolate mixture. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips.

Drop by rounded teaspoonfuls on greased baking sheets. Bake at 350 for 10-12 minutes or until puffed and tops are cracked. Cool for five minutes before removing to wire racks.

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