This is a nice, rich, cookie – good for after school, after dinner, before bed…

3 ounces unsweetened chocolate, chopped
1-1/2 cups bittersweet chocolate chips
7 tablespoons margarine, cut into pieces
2 teaspoons instant coffee
2 teaspoons vanilla extract
3 eggs
1 cup sugar
½ cup flour
½ teaspoon baking powder
1-1/2 cups semisweet chocolate chips

Melted unsweetened chocolate, bittersweet chips and margarine in a medium-sized bowl or measuring cup in the microwave.  Check frequently to prevent burning.  Stir until smooth.  Beat together eggs and sugar until thick. Beat in vanilla and instant coffee.  Add chocolate mixture and mix well.  Stir in flour and baking powder until combined; then add chocolate chips. Cover bowl with plastic wrap and let batter stand at room temperature for ½ hour until it thickens.

Preheat oven to 350 degrees.  Line baking sheets with parchment paper. Drop batter by heaping tablespoonfuls onto cookie sheets.  Bake until shiny and cracked on top – 12 to 14 minutes.  Cool cookies completely on baking sheets.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!