Mudslide Cookies-Lightened Up!

• 1 12 tablespoons butter
• 2 ounces bittersweet chocolate, coarsely chopped
• 2 ounces unsweetened chocolate, coarsely chopped
• 1 tablespoon instant coffee granules
• 1 tablespoon hot water
• 1 teaspoon vanilla
• 1 12 cups all-purpose flour
• 12 cup unsweetened cocoa
• 2 teaspoons baking powder
• 18 teaspoon salt
• 2 12 cups sugar
• 12 cup egg substitute
• 2 large eggs
• 14 cup miniature semisweet chocolate chips

1. Preheat oven to 350.
2. Place butter, bittersweet chocolate, and unsweetened chocolate into a micro-safe bowl.
3. Micro at High 1 minute or until chocolate is almost melted.
4. Stir until smooth.
5. Combine coffee granules and 1 tablespoon hot water, stirring until coffee dissolves.
6. Stir coffee and vanilla into chocolate mixture.
7. Lightly spoon flour into dry measuring cups.
8. Combine flour, baking powder and salt stirring well.
9. Combine sugar, egg substitute and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale.
10. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture.
11. Stir in the flour mixture and chocolate chips.
12. Cover baking sheets with parchment paper.
13. Drop the dough by rounded tablespoons 2 inches apart on prepared pans.
14. With a moist hand, gently press dough into 1/4 inch thick rounds.
15. Bake at 350 for 15 minutes.
16. Cool 1 minute then remove from pans and cool completely on wire racks.

butter, bittersweet chocolate, chocolate, coffee granules, water, vanilla, flour, cocoa, baking powder, salt, sugar, egg substitute, eggs, chocolate chips

Taken from www.food.com/recipe/mudslide-cookies-lightened-up-208824 (may not work)