Double-Chocolate Espresso Cookies - cooking recipe

Ingredients

3 (1 ounce) unsweetened chocolate squares
2 cups semi-sweet chocolate chips, divided (semisweet)
1/2 cup butter, cubed
1 tablespoon instant coffee granules
1 cup sugar
2 tablespoons sugar
3 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Preparation

In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.
In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon colored. Beat in the chocolate mixture. Combine the flour, baking powder, and salt; add to chocolate mixture. Stir in remaining chips.
Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks.