12 ounces semi-sweet chocolate
4 tablespoons butter
2/3 cup dark chocolate-covered espresso beans
2 cup flour
4 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon fine sea salt
½ cup sugar
4 eggs, room temperature
4 tablespoons Founders Chocolate Stout
2 tsp. pure vanilla extract
2 C. semi-sweet chocolate chips (Nestle Toll House Chips)
Preheat oven to 300° F.
Combine semi-sweet chocolate and butter in double boiler. Over medium heat, melt and blend together.
Finely chop chocolate-covered espresso beans in food processor. In medium bowl, whisk together dry ingredients: espresso beans, flour, cocoa powder, baking powder, and salt.
In main bowl, beat together sugar, eggs, Founders Breakfast Stout, and pure vanilla extract.
Gradually add dry ingredients and stir until smooth. Fold in melted chocolate/butter mixture. Allow to mixture to cool to room temperature. Fold in semi-sweet chocolate chips. Batter will be very sticky, like paste.
Drop by tablespoonfuls onto lightly-greased or parchment lined baking sheet. If desired, top with 1 or 2 chocolate chips before baking. Bake 18-20 minutes. Allow to cool.
Dust with confectioners’ sugar or a dopple of cream cheese icing.
Makes 48 cookies