1/4 cup all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces extra bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup mini chocolate chips
Preheat oven to 375F. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso and vanilla and beat on high speed for 15 minutes, until thick. While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering not boiling water and scatter the extra bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth. Gently fold the chocolate mixture into the egg mixture until partially combined; there should still be some streaks. Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets. Makes 5 dozen.
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