Prep Time: 45 min
Cook Time: 7 min x (number of sheets of cookies) = ~1 hour?
Serves: 60 cookies depending on size
3 1/4 cups and 1 1/2 cups semisweet chocolate chips
1/2 cup butter
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
2 teaspoons vanilla
1 1/2 teaspoons instant espresso
- In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.
- Meanwhile, in another bowl, mix together the flour, baking powder, and salt.
- In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up.
- Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 degree F for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm.