It's not enough that an all chocolate cookie can give you a buzz, add espresso and see what happens. I'm not sure you would want to give these to children. They may be overly active already. Now, giving them to adults is another story. These are the perfect afternoon pick-me-up.
Make a special presentation by placing a scoop of vanilla ice cream in a wine goblet. Place the wine goblet on a doilies-covered saucer. Add two of these Super Chocolate Espresso Cookies.
- Melt the semi-sweet chocolate chips, bittersweet chocolate and the butter in a double boiler over simmering water. Stir the chocolate mixture until it is combined. Remove the pot from the boiling water and set aside.
- In a medium bowl, add the flour, espresso powder, baking powder and salt. Use a wire whip to combine the dry ingredients. Set the bowl aside. In a large bowl, beat the eggs until light yellow. Beat in the sugars until all is combined. Gradually add the flour mixture to the egg mixture. Mix until all is well combined. Stir in the dark chocolate chips.
- Place the bowl in the refrigerator while preheating the oven to 350 degrees F. Line two baking sheets with reusable silicon baking mats or parchment paper.
- Once the oven is preheated, remove the cookie dough from the oven. Drop 2 tablespoons of the cookie dough at least 2 inches apart on the cookie sheets. Bake the cookies for 10 to 12 minutes. Remove the cookie sheets from the oven to wire baking racks. Cool the pans for 2 minutes. Remove the cookies from the pans. Cool them completely on the baking racks.