Double Chocolate Espresso Cookies

Recipe taken from Tastes of Home Magazine. 

Yields: 3 dozen 


3 squares (1 ounce each) unsweetened chocolate, chopped 
2 cups (12 ounces) semisweet chocolate chips, divided 
1/2 cup butter (1 stick) butter, cubed 
1 tablespoon instant coffee granules ( I used Nescafe) *dont use the 2-in1 or 3 in 1!!! 
1 cup plus 2 tablespoons sugar 
3 eggs 
3/4 cup all purpose flour 
1/2 teaspoon baking powder 
1/4 teaspoon salt 

1. In a small heavy saucepan, melt the unsweetened chocolate, 1 cup chocolate chips, 
and butter with coffee granules; 
stir until smooth. Remove from the heat; Set aside to cool. 

2. In a small mixing bowl, beat sugar and eggs for 3 minutes 
or until thick and lemon-colored. 
Beat in the chocolate mixture. 
Combine the flour, baking powder and salt; add to the chocolate mixture. 
Stir in remaining chips. 

3. Drop by rounded teaspoonfuls 2 inch apart onto greased baking sheets. 
Bake at 350F for 10-12 minutes or until puffed and tops cracked. 
COol for 5 minutes before removing to wire racks.