Ultimate Double Chocolate Cookies

Ingredients:
1/2 pound semi-sweet chocolate, chopped
1 cup all-purpose flour
1/4 cup Dutch process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, at room temperature
3/4 cup packed brown sugar
1/4 cup white sugar
2 eggs
1 teaspoon instant coffee-granules
1 teaspoon vanilla extract

Directions:
Melt chocolate in a double boiler or in a microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt in a bowl.

Beat butter with brown sugar and white sugar in a bowl until light and fluffy. beat in eggs 1 at a time, then stir in coffee granules and vanilla until well blended. Stir in melted chocolate. Add flour mixture and stir with a wooden spoon until just combined. Cover, and let stand 35 minutes so chocolate can set up.

Preheat oven to 350 degrees F (176 C). Line 2 large baking sheets with parchment paper. Drop rounded tablespoons of dough onto prepared sheets, spacing 2 -inches apart.

Bake until cookie edges are set but centers are still very soft 10-12 minutes. Cool on baking sheets 10 minutes, then transfer to wire racks to cool completely.
Note: You can make the dough now, and bake the cookies later. Just freeze the dough balls on a cookie sheet, transfer to a freezer bag, and freeze up to 3 months. They can go straight from freezer to oven.