Chocolate Espresso Cookies

9 ounces bittersweet chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
3 large eggs
1 cup plus 2 tablespoons sugar
2 1/4 teaspoons finely ground dark roast coffee beans
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup (6 ounces) bittersweet or semisweet chocolate chunks or chips

Heat oven to 350°F and grease 2 large heavy baking sheets.

In a double boiler or a metal bowl set over a saucepan of barely simmering water, melt chopped bittersweet chocolate and butter, stirring until smooth, and then remove top of double boiler or bowl from heat.  (Alternatively, melt chocolate and butter in a microwave, in a glass bowl and on medium power level, stopping frequently to stir for even melting.) 

In a bowl with an electric mixer or in a stand mixer, beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture, sift flour, baking powder, and salt and stir until just combined. Stir in cup of chocolate chips.

Drop batter by heaping tablespoons, about 2 inches apart onto baking sheets.  Bake in batches in middle of oven for 8 to 10 minutes, or until puffed and cracked on top. Cool cookies on baking sheets for 1 minute and transfer to racks to cool completely.

Makes about 30 cookies.

From The Sundried Tomato Cafe and Catering Company in Whittier, CA, via Epicurious, with minor changes