Double Chocolate Mocha Drop Cookies

• 3/4 cup plus 3 tablespoons chocolate chips
• 1/4 cup brewed coffee
• 1/2 cup unsalted butter or margarine
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup matzo cake meal
• 18 teaspoon salt
• 1/2 teaspoon kosher for Passover baking powder
• 1/2 teaspoon cinnamon
• 3 tablespoons finely ground dark coffee beans, preferably espresso

1. Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper.
2. Melt 1/2 cup of chocolate chips with coffee in a double boiler, or in metal bowl in pot of hot water, stirring until smooth.
3. Set aside to cool slightly.
4. Cream together butter or margarine and sugars, beating until light.
5. Mix in eggs, one at a time, then add vanilla.
6. Fold in chocolate mixture.
7. Mix matzo cake meal, salt, baking powder, cinnamon and 2 tablespoons of ground coffee beans in bowl and stir into batter with 1/4 cup of chips.
8. Let sit for an hour, covered.
9. Drop cookie dough by tablespoons onto cookie sheets, about 2 inches apart.
10. Press remaining chips on top of cookie dough and sprinkle on ground coffee.
11. Bake for 15 minutes.

chocolate chips, coffee, butter, white sugar, brown sugar, eggs, vanilla, matzo cake meal, salt, kosher for passover, cinnamon, coffee beans

Taken from cooking.nytimes.com/recipes/12032 (may not work)