Chocolate Espresso Cookies

Ingredients

• 6 tablespoons flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces bittersweet baking chocolate
• chopped
• 1/2 cup unsalted butter
• 2 eggs
• 3/4 cup sugar
• 2 1/4 teaspoons of instant espresso powder*
• 2 1/4 teaspoons vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350 degrees.
Whisk together flour, baking powder and salt in a small bowl.
Stir bittersweet baking chocolate and butter in a saucepan over low heat until melted. Stir often to avoid burning the chocolate.
Remove from heat and set aside. Meanwhile, beat eggs, sugar, espresso powder and vanilla in a medium bowl until well blended.
Stir the warm chocolate into the egg mixture. Add in dry ingredients, chocolate chips and walnuts. Blend well.
Immediately drop tablespoons of warm dough onto a non stick baking sheet.
Bake just until the tops of the cookies crack - about 12 minutes.

*Instant espresso powder is available in the coffee/tea aisle of most grocery stores. Do not use regular coffee or ground espresso suitable for brewing.