Chocolate Lovers' Chocolate Brownie Cookies

• 14 cup all-purpose flour
• 14 teaspoon baking powder
• 18 teaspoon salt
• 2 large eggs
• 23 cup sugar
• 12 tablespoon brewed espresso
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 5 ounces extra bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 34 cup miniature semisweet chocolate chips

1. Preheat Oven to 375 degrees Farenheit.
2. Line 2 baking sheets with parchment paper.
3. In a small bowl, whisk together the flour, baking powder, and salt.
4. Set aside.
5. In the bowl of an electric mixer, briefly whip the eggs to break them up.
6. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.
7. While the eggs are whipping, put the butter, unsweetened, and bittersweet chocolate in a microwave-safe bowl.
8. Put in microwave for 1 minute on high and stir with a rubber spatula.
9. If still not melted, put back in microwave for 15 seconds at a time, stirring after each time.
10. Gently fold the chocolate mixture into the egg mixture until partially combined; there should still be some streaks.
11. Add the flour mixture into the batter and carefully fold it inches Fold in the chocolate chips.
12. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
13. Drop the batter by heaping tablespoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8-9 minutes.
14. DO NOT OVERBAKE.
15. Cool on a wire rack before removing from the baking sheets.

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

Taken from www.food.com/recipe/chocolate-lovers-chocolate-brownie-cookies-425792 (may not work)