teaspoon ground espresso or 1 teaspoon other finely ground dark-roasted coffee beans
Serving Size: 1 (761) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 54 g50 %
Total Fat 6.1 g9 %
Saturated Fat 3.6 g17 %
Cholesterol 18.2 mg
Sodium 28.8 mg
Dietary Fiber 0.8 g3 %
Sugars 12.7 g50 %
Protein 1.1 g
In a small, combine flour, baking powder and salt. Set aside.
Bring 2 cups water to a boil in a pot. Lower to a simmer. Put a glass bowl over the pot; melt 1 3/4 cups of the chocolate chips and all of the butter in it, stirring constantly until it melts.
In a large bowl, whisk the eggs and sugar together until light and fluffy. Stir in the espresso, then mix in the chocolate mixture. Let it cool.
Stir in the flour mixture and the remaining 3/4 cup chocolate chips. Put bowl in the fridge for 15-30 minutes to the the dough firm up.
Make tablespoon-sized dough balls. Put on cookie sheet and freeze overnight. If a cookie sheet won't fit in your freezer, you can use a plate.
To bake, preheat oven to 375ºF. Completely grease a NEW cookie sheet. Don't thaw the dough. Arrange dough balls 2 inches apart on the pan.
Bake 7-10 minutes, checking to see if they're done by sticking a toothpick inches If it comes out close to clean, they're ready! If it comes out wet with batter, continue to bake cookies until done. Enjoy!
Note: Baking cookies straighht from the freezer will make them chewier on the inside and crispier on the top!