6 T all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1/2 cup sugar
1 to 2 T coffee liqueur or strong brewed espresso
2 tsp vanilla
10 oz. espresso-flavored chocolate baking bar, chopped
2 T butter
12 oz. dark chocolate (70% cocoa) baking bar, chopped
Preheat oven to 350 degrees. Lightly grease a cookie sheet or line the sheet with parchment paper; set aside. In a small bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine eggs, sugar, liqueur, and vanilla. Beat with mixer on medium speed until combined and set aside.
In a medium saucepan heat espresso chocolate and butter over medium low heat until melted and smooth. Stirring occasionally, remove pan from heat. Whisk melted chocolate mixture into egg mixture until combined; stir in flour mixture until just combined. Stir in chopped dark chocolate baking bar.
Drop dough by teaspoons onto prepared cookie sheet. Bake for 8-9 minutes or until top appears dry and centers remain soft. Cool on sheet for 3 minutes. Transfer cookies to wire rack and let cool. Makes about 36 cookies.
Store at room temp for up to 3 days, or freeze for up to 3 months.
From BH&G Christmas Cookies 2009, via Ruby.