Hy-Vee Recipes and Ideas

Directions

1. Step1
   Line cookie sheets with parchment paper; set aside. Combine bittersweet chocolate, unsweetened chocolate and butter in a medium saucepan. Heat and stir over low heat until mixture is melted and smooth. Remove from heat. Cool for 10 minutes.
2. Step2
   Combine sugar, espresso, eggs and vanilla. Beat with an electric mixer on medium speed for 2 to 3 minutes, mixing well. Beat in cooled chocolate mixture, mixing well. Combine flour and baking powder; add to beaten mixture and combine well. Stir in chocolate pieces. Dough will appear soft like brownie dough. Cover and let stand for 20 minutes or until slightly thickened.
3. Step3
   Preheat oven to 350 degrees. Using a 1-tablespoon measure ice cream scoop, scoop dough in mounds 2 inches apart on prepared cookie sheets. Bake for about 8 minutes or just until set. Let stand on wire rack for 1 minute. Transfer cookies to a wire rack; cool. Store cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.