Pairing two of the World’s finest delicacies – chocolate and coffee. They’re a little piece of heaven.
- ¼ cup semisweet chocolate chips
- ½ cup butter
- ½cup flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 eggs
- 1 ½ cups sugar
- 2 teaspoons vanilla essence
- 1 ½ teaspoons strong espresso
- 1 ½ cups chocolate chips
Preheat oven to 180ºC and grease 2 large heavy baking sheets. In a double boiler, melt the 3¼ cups chocolate chips and butter together. Meanwhile, in another bowl, mix together the flour, baking powder and salt.
In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and espresso, and then add the chocolate mixture. Mix in the dry ingredients and the remaining 1½ cups chips. Let sit at room temperature for 30 minutes to settle.
Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 190ºC for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they’re warm.