Espresso fudge cookies

I went to my first From Scratch Club food swap last week, and since it's December, it was a cookie-themed swap. As I'd hoped, I went home with lots of cookies and a few ideas for my holiday baking, and when I got home and taste-tested all of my swap booty, these were the clear winners.

I added them to my cookie list for this year, and I'm really glad I did -- they're amazing, sinfully rich and fudgy and delicious, with the espresso serving to deepen the chocolate flavor even more. These cookies would be on Santa's naughty list for sure, 'cause they're simply decadent. :)

Espresso Fudge Cookies
Adapted from a recipe from Love & Olive Oil via @talkanatalka

3 ounces unsweetened chocolate, chopped
2 c semisweet chocolate chips
8 tbsp butter, cut into pieces
3 eggs
1 c plus 2 tbsp sugar
2 tsp instant espresso powder
3/4 c flour
Heaping 1/4 tsp baking powder
1/4 tsp salt

1. In a microwavable bowl, melt the unsweetened chocolate, 1 cup of semisweet chocolate and butter (do not overcook -- microwave it for a minute or 30 seconds or so, stir and repeat until just melted).
2. In a separate bowl, whisk together the flour, baking powder and salt.
3. In another, large bowl, beat the eggs, sugar and espresso powder on high until very thick and pale. Beat in the chocolate mixture, then beat in the flour mixture until just combined. Stir in the remaining chocolate chips.
4. Drop heaping tablespoons about 2 inches apart on a cookie sheet.
5. Bake at 350 degrees for 10 minutes, until puffed and cracked on top. Cool on the pan for 1 minute, then remove to a cooling rack.