Double-Chocolate Espresso Cookies

• 3 (1 ounce) unsweetened chocolate squares
• 2 cups semi-sweet chocolate chips, divided (semisweet)
• 1/2 cup butter, cubed
• 1 tablespoon instant coffee granules
• 1 cup sugar
• 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 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 chocolate mixture. Stir in remaining chips.
3. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks.

chocolate squares, semisweet chocolate chips, butter, coffee granules, sugar, sugar, eggs, allpurpose flour, baking powder, salt

Taken from www.food.com/recipe/double-chocolate-espresso-cookies-242251 (may not work)