Devilish Delights

Devilish Delights

6 tbsp flour
1/2 tsp baking powder
1/8 tsp salt
2 eggs
1/2 cup sugar
1 to 2 tbsp coffee liqueur or strong
brewed espresso
2 tsp vanilla
10 ounces espresso-flavor chocolate baking
bar, chopped
2 tbsp butter
12 ounces dark chocolate (70 precent cocoa)
baking bar, chopped

Preheat the oven to 350 F. Lightly grease a cookie sheet or line the cookie sheet with parchment paper. Set aside. In a small bowl, combine the flour, baking powder, and salt. Set aside. In a large bowl, combine the eggs, sugar, coffee liqueur, and vanilla. Beat with an electric mixer on medium speed until combined. Set aside. In a heavy medium saucepan, heat the chopped espresso-flavor chocolate and butter over medium-low heat until melted and smooth. Stir occasionally. Remove the saucepan from the heat. Whisk the melted chocolate mixture into the egg mixture until combined. Stir in the flour mixture until just combined. Stir in the chopped dark chocolate baking bar. Drop the dough by heaping teaspoons onto the prepared cookie sheet. Bake in the preheated oven for 8 to 9 minutes or until the tops appear dry and the centers remain soft. Cool on the cookie sheet for 3 minutes. Transfer the cookies to a wire rack. Let cool. Makes about 36 cookies.

To store: Layer the cookies between sheets of waxed paper in an airtight container. Cover. Store at room temperature for up to 3 days or freeze for up to 3 months.