Double Chocolate Espresso Cookies

I don't watch a whole lot of television but when I do it almost always ends up being Food Network, what a surprise, right? And of the multitude of amazing shows, my two absolute favorites are Barefoot Contessa and Giada at Home. I can't begin to count the number of recipes I have added to my repertoire as a result of these two shows. Last week, while taking a much-needed break, I tuned into Giada at Home and watched her make a batch of Double Chocolate Espresso Cookies. HUGE cookies I might add, with ground up chocolate covered espresso beans and a fudgy center. I may not be a chocoholic like Giada, but these cookies made my mouth water. And in typical Giada fashion, this recipe was easy to make, had few ingredients, and tasted just as good as she claimed it would. From one not-so-chocoholic blogger to her readers: this cookie is amazing! Big fudgy double chocolate espresso cookies are a new favorite in my house!

{photo by Freutcake}

Double Chocolate Espresso Cookies- from Giada De Laurentiis
Makes10-12 large cookies

6 ounces semi-sweet chocolate chips (for melting) *I used dark chocolate chips
2 tablespoons unsalted butter, at room temperature
⅓ cup dark chocolate-covered espresso beans
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon fine sea salt
¾ cup sugar
2 eggs, at room temperature
2 tablespoons water
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips *again, I used dark

Directions
1. Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
2. In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
3. In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level ¼ cupfuls of the batter onto the prepared baking sheets.
4. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.