By Word of Mouth’s Chocolate Cookies
8 ounces unsweetened chocolate, chopped
6 cups semi-sweet chocolate chips, divided
1 cup (2 sticks) butter, cut into bits
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
8 large eggs
3 cups sugar
3 tablespoons instant coffee granules
4 teaspoons coffee-flavor liqueur such as Kahlua
Heat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a metal bowl set over simmering water, melt the unsweetened chocolate, 3 cups of the chocolate chips and the butter, stirring until smooth. Set aside to cool.
In a medium bowl, stir together the flour, baking powder and salt. In a large bowl, beat the eggs and sugar until thick and pale. Beat in the instant coffee and coffee liqueur.
Fold the cooled chocolate mixture into the egg mixture. Fold in the flour mixture, then the remaining 3 cups chocolate chips. Let the batter stand for 30 minutes. Working in batches, drop the batter by the teaspoonful onto the prepared pan. Bake 8 to 10 minutes, until the cookies are puffed and shiny on top. Cool completely on pan before removing. Makes about 8 dozen cookies.
Source: Miami Herald Cook’s Corner archives.
Per cookie: 113 calories (44 percent from fat), 6 g fat, 23 mg cholesterol, 1 g protein, 15 g carbohydrate, trace of fiber, 58 mg sodium.