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1
Preheat your oven to 350 degrees.
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2
Melt the first three ingredients together in a heatproof bowl set over boiling water (I use a Pyrex glass bowl.)
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3
Stir it until it is completely smooth (this will take a while.)
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4
Then set the bowl to the side to cool a little.
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5
Apparently, if you don't let it cool it will cook the eggs and change the texture.
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6
In a separate, small bowl, dissolve the instant coffee and vanilla extract together completely.
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7
Mix together the eggs and sugar in large bowl with electric mixer at medium-high speed until it becomes thick and pale.
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8
This will take about four minutes.
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9
You can do it by hand but it takes a lot longer (not to mention a lot of arm power!)
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10
Then, mix in the coffee and vanilla mixture completely.
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11
Reduce the speed and mix in the chocolate mixture until it is completely mixed inches.
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12
Whisk together the flour, baking powder, and salt in a medium bowl.
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13
(You don't want to skip this step- once the mixture is in there, it is rather hard to mix.)
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14
Add the flour mixture and your semisweet chocolate chips.
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15
Mix well.
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16
Now, let it stand for about half of an hour at room temperature with plastic wrap over the top.
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17
This allows it to firm up and makes it really easy to scoop up.
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18
It will be quite thick when you come back.
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19
Place a generous tablespoon of batter onto a parchment lined or nonstick baking pan about two inches apart.
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20
Bake for about 13-15 minutes until the cookies are cracked on top and have a nice glossy look.
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21
Switch the cookies to cool baking sheets and let them cool completely before eating (the chocolate chips are like molten lava!
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22
).
