While these don't turn out perfectly round, that's easily forgiven. Depending on how long you bake them, you can have a nice fudgy center or cake-like center; I personally lean toward the fudgy alternative. Served with a glass of cold milk, they are nearly irresistible.
Be warned, don't try to substitute the dark, bittersweet chocolate for semi or milk, the experience will be ruined. And I wouldn't want that to happen for you. Also, try substituting different types of chips for the chocolate chunks - a divine option is peanut butter chips. Trust me. Oh, and don't forget the milk!
Adapted Taste of Home Magazine
Yield: Approximately 18 cookies
Bake: 350°F for 11- 13 minutes
- 2 2/3 cups (16 oz) bittersweet chocolate baking chips (minimum 60% cacao)
- 1/2 cup unsalted butter, cubed
- 4 eggs
- 1 1/2 cups granulated sugar
- 4 tsp. vanilla extract
- 2 tsp instant coffee or espresso powder
- 2/3 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 cups (12 oz) semisweet chocolate chunks or chips
- In a large saucepan, melt the bittersweet chocolate chips and butter over low heat, stirring until completely melted and smooth. Remove from heat; cool slightly.
- In a small bowl, whisk the eggs, sugar, vanilla, and instant coffee until blended. Whisk into chocolate mixture.
- In a bowl, mix the flour, baking powder, and salt; add to the chocolate mixture, mixing well. Stir in the chocolate chunks.
- Drop by 1/4 cupfuls 3 inches apart onto parchment paper-lined baking sheets. Bake at 350°F for 11-13 minutes or until set. Cool on pans for 1-2 minutes; remove cookies to wire racks to cool completely. Store in an airtight container.
*Batter will spread, don't skimp on the 3-inch distance.
*If you have an ice cream scoop handy, use it to scoop the cookies. Saves time and mess!