Ingredients:
3oz. unsweetened chocolate
1.5 cup bittersweet chocolate chips
7 tbsp unsalted butter
2 tsp coffee powder
2 tsp vanilla extract
0.5 cup all-purpose flour
0.5 tsp baking powder
0.5 tsp salt
3 large eggs
1 cup sugar
1.5 cup semi-sweet chocolate chips
Put the unsweetened chocolate, bittersweet chocolate chips, and unsalted butter in double boiler and melt until smooth and glossy. Takes about 5 minutes. Then set it aside and let cool slightly.
Mix the coffee powder and the vanilla extract together in a small bowl until dissolve.
Whisk the all-purpose flour, baking powder, and salt together in a medium bowl.
In the electrical mixer, beat the eggs with the sugar with medium-high speed for 4 minutes until the mixture becomes thick and pale colored. Add the coffee mixture and mix for 20 seconds. Pour in the chocolate mixture and mix with low speed for 30 seconds.
Use a spatula and fold the semi-sweet chocolate chips into the flour mixture. Fold in gently with the semi-sweet chocolate chips. Cover the mixing bowl with plastic wrap and let it sit in room temperature for 30 minutes.
Line two baking sheets with parchment paper. Use a tablespoon and scoop out the cookie dough and place on parchment with two inches apart. Place the baking sheets (one in middle rack and one at the bottom) in a 350 degree F oven and bake for 11 to 16 minutes. After 5 minutes, switch the position of the baking sheets.
The cookies will look under-baked, but don't worry. Let the cookies cool completely on the baking sheets before serving.
The chocolate cookies was quite yummy, just a tiny bit too sweet for my taste. And the chocolate flavor is very strong and complex. However, they weren't as chewy as we would expect. Next time I would find another chewy cookies recipe and try again.
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