Chocolate Espresso Cookies (adapted from Petite Kitchenesse)
16 oz bittersweet chocolate chips
4 tbsp unsalted butter, softened
1 1/3 cups sugar
1 tsp vanilla
1/2 cup flour
1/2 tsp baking powder
1 tbsp espresso
1 cup semisweet chocolate chips
1. Preheat oven to 350 and line a few cookie sheets with parchment paper.
2. Melt the bittersweet chocolate and the butter in a double boiler, stirring occasionally. While this is melting, combine the sugar, vanilla, and eggs in a large bowl with a mixer until well combined. Once you have a smooth chocolate mixture, beat the chocolate mixture into the egg and sugar mixture.
3. In a medium bowl, whisk the flour, baking powder, and espresso together. Slowly add to the wet ingredients until just combined. Stir in the chocolate chips.
4. The dough will be very runny. You can stick it in the fridge for 30 minutes to let it harden a little if you want. Otherwise, drop tbsp of the batter onto the prepared cookie sheets and bake for 8-10 minutes.
Make the FroYo if you want with the recipe here plus a few tsp of Bailey's (add as much as your taste desires).
Let the cookies cool completely on wire racks before assembling the ice cream sandwiches.
So there you have it! The greatest ice cream sandwich I've ever had! Plus, I didn't feel at all guilty about eating it! Also, get excited because I had so many extra cookies, that I brought them back to school with me for DTS Study Night! I can't wait to share these cookies with everyone. The only downside to all of this: It's still Passover and I can't actually eat the cookies tonight :(. I'll have to leave the room while everyone eats so that I don't torture myself. Seriously, all I want is a good cookie right now...My family friend, Marcy, sent me a great Passover cookie recipe...might have to make those ASAP!