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1
Place a metal bowl over a saucepan of barely simmering water and add the first three ingredients.
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2
Cook over low heat, stirring, until they are almost melted, then remove from heat.
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3
Continue to stir until they have all melted and the mixture is smooth.
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4
Mix together the flour, baking powder and salt in a small bowl.
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5
In another large bowl, beat together the eggs and sugar, using a mixer, for approximately 10 minutes.
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6
Add the espresso power if using (I like these better without), also the vanilla, and beat for 2 additional minutes.
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7
Stir in the melted chocolate until it is evenly mixed, then add the flour/baking powder/salt mixture.
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8
When that is smooth, fold in the chocolate chips.
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9
Refrigerate the batter for 20-25 minutes.
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10
Meanwhile, preheat the oven to 350u00b0F.
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11
Line your cookie sheets with parchment paper.
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12
Drop chilled batter by heaping tablespoonfuls onto the parchment lined cookie sheets about 2-inches apart.
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13
Bake cookies, one baking sheet at a time, for approximately 8-10 minutes.
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14
When done, cookies may appear cracked and shiny on top.
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15
Allow cookies to rest for a few minutes, the place on a cookie rack to complete cooling.
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16
Store any cooking you are not eating right away in the freezer or refrigerator, not the cookie jar.
