Chocolate Espresso Cookies

Makes 24 to 30 cookies

1 pound plus 6 ounces bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into 6 pieces
5 large eggs
1 1/2 cups sugar
1/2 cup brewed espresso, cool, see cook's notes
Scant 3/4 cup cake flour
1 teaspoon salt
3/4 teaspoon baking powder
1 pound semisweet minichocolate chips
Garnish: powdered sugar


   Cook's notes: Your local coffeehouse can provide you with brewed espresso. Cool it completely before using in recipe. You can substitute regular coffee.
    Parchment paper is sold at craft shops, cookware shops, cake decorating-candy making shops and a few supermarkets.
    Preliminaries: Line several baking sheets with parchment paper. Fifteen minutes before baking, preheat oven to 400 degrees.
    Procedure: Place bittersweet chocolate and butter over barely simmering water in top of a double boiler. Stir occasionally to redistribute ingredients. You don't want the chocolate mixture to be very hot, just enough to melt it. When smooth, remove from heat and from bottom portion of double boiler. Cool completely.
    When chocolate and espresso are cool, combine eggs and sugar in large bowl of electric mixer. Beat on high until pale and thick (about 3 times the original volume).
    In a separate bowl, stir flour, salt and baking powder to combine.
    Fold espresso and chocolate-butter mixture into egg mixture. Add dry ingredient mixture and chocolate chips; fold to blend. Let dough set up overnight at room temperature.
    Scoop a scant 1/4 cup of batter, 4 inches apart, on parchment lined baking sheets. You'll probably get just 6 cookies per baking sheet. Bake in a 400-degree oven for 15 to 20 minutes.
    Cool and dust with powdered sugar.