Are you sure you want to delete this recipe?
This recipe was uploaded by Kye
preparation: 25 Minutes makes 18 INGREDIENTS 3 cups semisweet chocolate chips 1/2 cup (packed) golden brown sugar 1/4 cup granulated sugar 2 large eggs 2 tablespoons dark corn syrup 1 teaspoon instant coffee granules 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 teaspoon baking powder Preheat oven to 350 degrees F. Butter 3 large (18-by-13-inch) baking sheets. Melt 1 1/2 cups chocolate chips in heavy small saucepan over low heat, stirring constantly until melted and smooth. Remove from heat. Using electric mixer set on low speed, beat both sugars, eggs, corn syrup, coffee granules and vanilla extract in medium bowl to blend. Increase speed to high and beat until thickened, about 3 minutes. Add barely lukewarm melted chocolate and beat until smooth. Reduce speed to low. Add flour and baking powder and beat just until combined. Mix in 1 1/2 cups chocolate chips. Refrigerate mixture until firm enough to mound on spoon, about 15 minutes. Drop dough ( it will be soft) by well mounded tablespoonfuls onto prepared sheets, spacing evenly apart and forming 6 cookies per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top and softly set, about 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.) # OPTIONS: For a more formal looking cookie, chill the dough for 1 hour, then roll in balls. Roll the balls in powdered sugar and then bake. As the cookies bake, they will crack, leaving pretty chocolate cracks in the powdered sugar. # For chocolate-mint cookies, omit the instant coffee granules and add 1/2 teaspoon peppermint extract.