Preparation / Directions:
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.