10 ounces semisweet baking chocolate, chopped
6 tablespoons butter or margarine, cut up
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
2 tablespoons instant espresso powder or granules
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
In medium microwavable bowl, microwave chocolate and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Cool 10 minutes.
Meanwhile, in small bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat brown sugar, eggs, espresso powder and vanilla with electric mixer on medium speed 3 minutes. Add cooled chocolate mixture; beat on low until blended.
Add flour mixture; beat until soft dough forms. Stir in chocolate chips. Refrigerate dough 30 minutes or until firm enough to handle.
Heat oven to 350°F. Shape dough into 2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 12 minutes or until tops are cracked and dry (cookies will still be soft).
Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.