Method

In a small bowl, combine flour, baking powder, and salt. Set aside.

Bring 2 cups water to boil in a double boiler. Lower to a simmer. Put top pot over simmering water and ; melt 1 3/4 cups of the chocolate chips and all of the butter in it, stirring constantly until both are melted and well combined. 

In a large bowl, whisk the eggs and sugar together until light and fluffy. Stir in the espresso powder, then mix in the chocolate mixture. Set aside to cool.

Stir in the flour mixture and the remaining 3/4 cups chocolate chips. Put bowl in fridge for 15-30 minutes to let the dough firm.

Using a tablespoon as measure, make dough balls. Put on a cookie sheet or plate(s) and freeze overnight.

To bake, preheat oven to 375°F.

Completely grease a fresh cookie sheet. Without thawing the dough, put dough balls 2 inches or so apart on the greased sheet. Bake in preheated oven for 7-10 minutes, or until a toothpick comes out clean. 

Yield: 30 Cookies

Contributor: pat ciesla

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