Many people believe it’s the perfect taste combination – chocolate and coffee.

2 cups (1 12-ounce package) semisweet chocolate chips

½ cup margarine

3 ounces unsweetened chocolate

2 eggs

1 cup sugar

2 tablespoons instant espresso powder

¾ cup flour

½ teaspoon baking powder

Preheat oven to 350 degrees.  In a small saucepan over a low heat or in the microwave, melt together 1 cup of the semisweet chocolate pieces, margarine and unsweetened chocolate.  Stir until smooth.  Remove from heat and cool.  Beat together eggs, sugar and espresso powder.  Stir in chocolate mixture until completely combined.  Stir in flour and baking powder.  Stir in remaining 1 cup chocolate chips.  Drop by tablespoonfuls onto ungreased cookie sheets.  Bake for about 10 minutes.  Let stand briefly on cookie sheets before transferring to wire racks 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!