It's a Quest for Fun: Espresso Chocolate Chip Cookies

Espresso Chocolate Chip Cookies

8 oz bittersweet chocolate, chopped

5 oz unsweetened chocolate, chopped

1/2 c butter

1 3/4 c sugar

4 eggs

2 T finely ground espresso beans (can omit if desired)

1/3 c flour

1/4 tsp baking powder

1/8 tsp salt

1 1/2 c chocolate chips (can use raspberry choc chips, if you can find them, for a Raspberry Mocha Cookie)

In medium sauce pan, combine bittersweet chocolate, unsweetened chocolate, and butter. Heat and stir over low heat until mixture is smooth. Remove from heat and cool for 10 minutes. Combine sugar, eggs and ground espresso beans and beat with electric mixer on medium to high speed for 2 to 3 minutes, until well mixed and color lightens slightly. Add cooled melted chocolate, beating until combined. Stir together flour baking powder and salt in small bowl. Add to chocolate mixture, beat until combined. Stir in chocolate (or chocolate raspberry pieces). Cover surface of dough with wax paper and let sit at room temperature for 20 minutes.

Preheat oven to 350. Using a 1 tablespoon scoop, scoop out balls of dough onto a parchment paper covered cookie sheet. Bake in preheated oven about 13 minutes, or until the tops are just set and the cracks on top do not appear moist. Let stand on cookie sheet one minute, then transfer to wire rack.