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1
In medium saucepan, combine bittersweet chocolate, unsweetened chocolate, and butter; heat and stir over low heat until mixture is melted and smooth.
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2
Remove from heat and cool for about 10 minutes.
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3
In large bowl, combine sugar, eggs, and coffee; beat with electric mixer on medium to high speed for 2 or 3 minutes or until well mixed and color becomes slightly lighter.
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4
Add cooled melted chocolate, beating until combined.
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5
In a small bowl, stir together flour, baking powder, and salt.
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6
Add to chocolate mixture; beat until combined.
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7
Stir in chocolate pieces.
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8
At this point, the dough will look like brownie batter.
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9
Cover dough with wax paper and let stand at room temperature for 20 minutes so that dough can thicken.
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10
Preheat oven to 350F
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11
Line cookie sheets with parchment paper, silicone, or foil.
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12
Scoop 3 ounces of dough per cookie (use 3 tablespoons of dough if you do not have a 3 oz scoop) in mounds 2 inches apart on cookie sheets.
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13
Bake in preheated oven about 13 minutes, or until tops are set and the cracks on top do not appear moist.
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14
Do not attempt to cook these in a cold oven - they do not turn out well.
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15
Let cookies cool on cookie sheet for one minute before transferring to a wire rack to cool.
