Ingredients

• 3 1/4 cups semisweet chocolate chips
• 1/2 cup butter
• 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 eggs
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 1 1/2 teaspoons instant espresso
• 1 1/2 cups chocolate chips

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Instructions

1. In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.
2. Meanwhile, in another bowl, mix together the flour, baking powder, and salt.
3. In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up.
4. Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 degree F for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm.