My second recipe is sitting in the refrigerator, waiting to be baked, in the meanwhile, and that is from Flour which is located in Chicago. The owner and author of the baking book is Joanne Change. More about the book, when I share her recipes.
Ingredients:3 ounces unsweetened chocolate, chopped
2 cups (12 ounces) semisweet chocolate chips, divided
1/2 cup butter, cubed
1 tablespoon instant coffee granules
1 cup plus 2 tablespoons sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
Method:In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and margarine with coffee granules; stir until smooth.
Remove from the heat; set aside to cool.
In a small bowl, beat sugar and eggs for 3 minutes or until thick and lemon-colored. Beat in the chocolate mixture.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. (I used a teaspoon cookie scoop.)
Bake at 350° for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks. Yield: 4 dozen.