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(About 36 cookies)
Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper; set aside. In a small bowl combine flour, baking powder, and salt; set aside. In a large bowl combine eggs, granulated sugar, liqueur, and vanilla. Beat with an electric mixer on medium speed until combined; set aside.
In a heavy medium saucepan heat bittersweet chocolate, butter, and espresso coffee powder over medium-low heat until melted and smooth, stirring occasionally. Remove saucepan from heat. Whisk melted chocolate mixture into egg mixture until combined. Stir in flour mixture just until combined. Stir in dark chocolate (dough will resemble a thick brownie batter).
Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets. Bake for 8 to 9 minutes or until tops appear dry and centers remain soft. Cool on cookie sheets for 3 minutes. Transfer cookies to a wire rack; cool. If desired, dust with powdered sugar.