Preparation / Directions:
1. Place oven rack in middle of oven. Heat oven to 350 degrees. Line cookie sheet with foil.
2. Microwave both chocolates and the butter in a medium bowl on High 1 minute, then stir. Repeat at 30-second intervals until chocolate and butter have melted and mixture is smooth. (Or melt chocolate and butter in a saucepan over low heat, stirring until smooth.) Let cool slightly.
3. In another medium bowl, with mixer on high speed, beat eggs, sugar, coffee powder, vanilla, salt and baking powder until lighter in color and bubbly, about 2 minutes. Reduce speed to low and beat in chocolate mixture (which may still be quite warm). Add flour and beat just until blended. Stir in remaining ingredients.
4. Using a scant 1/3 cup batter per cookie, drop 5 mounds on each cookie sheet, 1 in the middle and 1 toward each corner (dough is gooey). Don't flatten tops.
5. Bake 13 to 15 minutes, no longer. Surface will be dry, shiny, and cracked, but inside will be soft.
6. Slide foil off cookie sheet onto countertop. Cool cookies on foil, or remove to a wire rack to cool.
Makes 13 large cookies.
Note: While the first batch of cookies bakes, fill one or more cookie-sheet-size pieces of foil with unbaked cookies. After the first batch comes out of the oven, slide the foil off the hot sheet onto your countertop to let the cookies cool. Then slide the cookie sheet, even if quite hot, under a sheet of foil with unbaked cookies on it and place in oven to bake.
Tip: Use a rubber spatula to push the dough into a 1/3-cup measure and then to scoop it out onto the cookie shee
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