The Witchery

This was actually the second recipe of this sort of thing that I chose. The first looked very good, until I realized that it was written by someone who obviously didn't speak English and tried to translate using BableFish. So instead of a recipe that was "perfect as an annex to a good cup of coffee", I chose the following.


Chocolate-Espresso Cookies

6 tablespoons all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
2 large eggs
3/4 cup sugar
2 1/4 teaspoons instant espresso powder
2 1/4 teaspoons vanilla extract
3.5 oz bar of Espresso Chocolate (I used Green & Blacks)

Preparation
Preheat oven to 350°F. Mix flour, baking powder and salt in small bowl. Stir bittersweet chocolate and butter in heavy large saucepan over low heat until melted. Remove from heat. Using electric mixer, beat eggs, sugar, espresso powder and vanilla in medium bowl until well blended. Stir egg mixture into warm chocolate mixture. Stir in dry ingredients.

Let sit for 15-20 minutes. Drop dough by heaping tablespoonfuls onto nonstick baking sheets, spacing 1 1/2 inches apart. Bake until tops crack but cookies are still soft inside, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely.

Melt chocolate in microwave. Using a fork, drizzle chocolate over cookies. Let sit until dry.

This recipe was a modification of this one from Epicurious.com.