These cookies are really a cross between brownies and cookies. They are delightfully chewy and chocolaty. It is important to use parchment paper and to promptly remove these delicate cookies as directed.

8 oz. semi-sweet chocolate

4 oz. unsweetened chocolate

2/3 cup unsalted butter

1 ½ cup granulated sugar

3 tsp. instant coffee

4 eggs

1 cup all-purpose flour

½ tsp. baking powder

½ tsp. salt

1 ½ cup milk chocolate chips

Heat oven to 350º and line cookie sheets with parchment paper.

Chop semi-sweet and unsweetened chocolate. Melt with butter over low heat, stirring constantly until smooth. Remove from heat and set aside to cool.

Combine flour, baking powder and salt in small bowl and stir with whisk.

In a large bowl, beat sugar, instant coffee and eggs at high speed for 2-3 minutes. Blend in melted chocolate.

Stir in flour mixture and blend well. Stir in milk chocolate chips.

Drop dough by teaspoonfuls 2 inches apart on parchment-lined cookie sheets. Bake for 7-11 minutes, until tops of cookies are cracked. It is important not to over-bake these cookies. Cool 1 minute and remove from parchment paper.