Chocolate Chip Truffle Cookies
4 oz. unsweetened chocolate, chopped
1 bag semisweet chocolate chips
1 stick unsalted butter, cut into chunks
1/2 tsp. espresso powder
1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
4 large eggs
1-1/2 c. sugar
2 tsp. vanilla
Melt together unsweetened chocolate, butter and 1/2 c. chocolate chips. Stir in espresso powder. I am too lazy to use a double boiler so I melt mine together in a saucepan over low heat, stirring regularly, and taking off the heat when almost all the chocolate is melted. You can also do it in the microwave in 30 second bursts, stirring in between.
Combine eggs and sugar in stand mixer and beat on high until pale and thick, about 5 minutes.
Combine flour, salt and baking powder in small bowl.
Add chocolate mixture and vanilla to eggs and mix on low until smooth.
Add flour and mix just to combine.
Stir in remaining chocolate chips and chill at least 15 minutes.
Drop by the heaping tablespoon onto parchment lined baking sheets and bake at 350 degrees 10-12 minutes, until tops are cracked and shiny. Slide the parchment and cookies off the sheet and cool completely.
*Disclaimer* You HAVE to use parchment when baking these cookies, and you still HAVE to cool them completely before trying to remove them. They are super sticky little things.