Chewy Chocolate Espresso Cookies

• 3 1/4 cups semisweet chocolate chips
• 1/2 cup butter
• 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 eggs
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 1 1/2 teaspoons instant espresso
• 1 1/2 cups chocolate chips

1. In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.
2. Meanwhile, in another bowl, mix together the flour, baking powder, and salt.
3. In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy.
4. Add the vanilla and ground espresso, then add the chocolate mixture.
5. Mix in the dry ingredients and the remaining 1 1/2 cups chips.
6. Let sit at room temperature for 30 minutes to set up.
7. Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze.
8. Bake from frozen in a preheated 375 degree F for 7 minutes.
9. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm.

chocolate chips, butter, flour, baking powder, salt, eggs, sugar, vanilla, espresso, chocolate chips

Taken from www.foodnetwork.com/recipes/chewy-chocolate-espresso-cookies-recipe.html (may not work)