Chocolate Espresso Cookies

Ingredients:

3 ounces unsweetened top grade dark chocolate, chopped
1 (12 ounce) package semisweet chocolate chips, divided
1/2 cup unsalted butter, cut into pieces
3 large eggs
1/2 teaspoon red cayenne powder (optional)
1 cup plus 2 tablespoons granulated sugar
2 1/4 teaspoons finely-ground dark-roast coffee beans or instant espresso powder
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt

Preparation:

Preheat oven to 350°F and grease 2 large heavy baking sheets. 

In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup semi-sweet chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. 

In a bowl with an electric mixer beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture.

Into egg mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips. 

Let the batter rest for about 10 to 15 minutes (it will thicken slightly during this time).

Drop batter by heaping tablespoons about 2-inches apart onto baking sheets and bake in batched on the middle rack of oven for 8 to 10 minutes, or until puffed and cracked on top.

NOTE: This cookie doesn't do well if you freeze the dough.