Today, I’m going to share one of the cookie recipes I have modified from Ghiradelli.
Melt bittersweet chocolate chips and butter. You can use a double broiler… or be like me, and use the microwave (but pay very close attention, stopping every 15-20 seconds to stir). Let this mixture cool a bit.
Beat eggs and sugar; add chocolate/butter ; stir into chocolate mixture. Then add the instant coffee/espresso. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in white/semi-sweet chocolate chips.
Using a sheet of parchment paper, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week…. if they last that long.