Double Chocolate Cookies
1 pound semisweet chocolate, chopped
2 cups all-purpose flour
1/2 cup Dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter
1-1/2 cups packed brown sugar
1/2 cup white sugar
4 eggs
2 teaspoons instant coffee granules
2 teaspoons vanilla extract
1. Melt chocolate over a double boiler or in the microwave, stirring
occasionally until smooth. Sift together flour, cocoa, baking powder, and
salt; set aside.
2. In a medium bowl, cream butter with white sugar and brown
sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals
and vanilla until well blended. Stir in melted chocolate. Using a wooden
spoon, stir in the dry ingredients just until everything comes together.
Cover, and let stand for 35 minutes so the chocolate can set up.
3. Preheat the oven to 350F. Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
4. Bake for 8 to 10 minutes in the preheated oven. Cookies will be
set, but the centers will still be very soft because of the chocolate. Allow
cookies to cool on the baking sheets for 10 minutes before transferring to
wire racks to cool completely.