2-1/2 cups brown sugar

1 cup (2 sticks) margarine

6 ounces unsweetened chocolate, coarsely chopped

2 teaspoons instant espresso powder

2 eggs

2 tablespoons vanilla

2-1/2 cups flour

1-1/2 teaspoons baking soda

4 cups (2 12-ounce packages) semisweet chocolate chips

Melt together brown sugar, margarine, chocolate and espresso powder.  Stir until completely melted.  Cool slightly.  Whisk egg and vanilla into chocolate mixture.  Add flour and baking soda and mix well.  Stir in chocolate chips.  Chill for 30 minutes.  Preheat oven to 350 degrees.  Drop dough by tablespoonfuls onto lightly greased cookie sheets.  Using damp fingers or the bottom of a glass, flatten each cookie into a round. Bake for 10-12 minutes.  Cool on cookie sheet for 5 minutes before removing to wire rack to finish cooling.

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!