Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  unsweetened chocolate -- chopped
  3               cups  semisweet chocolate chips
  1              stick  unsalted butter -- (1/2 cup) cut into
                        bits
     1/2           cup  all-purpose flour
     1/2      teaspoon  double-acting baking powder
     1/4      teaspoon  salt
  4              large  eggs at room temperature
  1 1/2           cups  sugar
  1         tablespoon  instant espresso powder
  2          teaspoons  vanilla

Preparation:

In a metal bowl set over a saucepan of simmering water melt the unsweetened chocolate, 1 1/2 cups of the chocolate chips, and the butter, stirring until the mixture is smooth, and remove the bowl from the heat. In a small bowl stir together the flour, the baking powder, and the salt. In a bowl beat the eggs with the sugar until the mixture is thick and pale and beat in the espresso powder and the vanilla. Fold the chocolate mixture into the egg mixture, fold in the flour mixture, and stir in the remaining 1 1/2 cups chocolate chips. Let the batter stand for 15 minutes. Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper and bake the cookies in the middle of a preheated 350 degree oven for 8 to 10 minutes, or until they are puffed and shiny and cracked on top. Let the cookies cool on the baking sheets, transfer them to racks, and let them cool completely.

Nutritional Information:

5234 Calories (kcal); 306g Total Fat; (48% calories from fat); 40g Protein; 702g Carbohydrate; 248mg Cholesterol; 865mg Sodium