"those" Chocolate Cookies

READY IN: 1hr 25mins




  • Place a metal bowl over a saucepan of barely simmering water and add the first three ingredients.
  • Cook over low heat, stirring, until they are almost melted, then remove from heat.
  • Continue to stir until they have all melted and the mixture is smooth.
  • Mix together the flour, baking powder and salt in a small bowl.
  • In another large bowl, beat together the eggs and sugar, using a mixer, for approximately 10 minutes.
  • Add the espresso power if using (I like these better without), also the vanilla, and beat for 2 additional minutes.
  • Stir in the melted chocolate until it is evenly mixed, then add the flour/baking powder/salt mixture.
  • When that is smooth, fold in the chocolate chips.
  • Refrigerate the batter for 20-25 minutes.
  • Meanwhile, preheat the oven to 350°F.
  • Line your cookie sheets with parchment paper.
  • Drop chilled batter by heaping tablespoonfuls onto the parchment lined cookie sheets about 2-inches apart.
  • Bake cookies, one baking sheet at a time, for approximately 8-10 minutes.
  • When done, cookies may appear cracked and shiny on top.
  • Allow cookies to rest for a few minutes, the place on a cookie rack to complete cooling.
  • Store any cooking you are not eating right away in the freezer or refrigerator, not the cookie jar.