Baking: Jumbo Brownie Butterscotch Expresso Cookies

Ingredients

• 2-2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips
• 1/2 cup unsalted butter, cubed
• 4 eggs
• 1-1/2 cups sugar
• 4 teaspoons vanilla extract
• 2 teaspoons instant espresso powder
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 package (11-1/2 ounces) Butterscotch chips

Directions

• In a large saucepan, melt chocolate chips and butter over low heat,
• stirring until smooth. Remove from the heat; cool slightly.
• In a small bowl, whisk the eggs, sugar, vanilla and, if desired,
• espresso powder until blended. Whisk into chocolate mixture. In
• another bowl, mix the flour, baking powder and salt; add to
• chocolate mixture, mixing well. Fold in chocolate chunks.
• Drop by 1/4 cupfuls 3 in. apart onto parchment paper-lined baking
• sheets. Bake at 350° for 12-14 minutes or until set. Cool on
• pans for 1-2 minutes. Remove to wire racks to cool. Yield: about
• 1-1/2 dozen.

Adapted from Taste of Home recipe