| In a bowl over simmering water, melt the 3-1/4
cups of chocolate chips and the butter together. In another bowl, mix together
the flour, baking powder, and salt. In a mixer with a whip attachment, mix the
eggs and sugar until light and fluffy. Add the vanilla and ground espresso,
then add the chocolate mixture. Mix in the dry ingredients and the remaining
1-1/2 cups of chocolate chips. Let sit at room temperature for 30 minutes to
set up. Scoop onto parchment lined sheet pans with a medium ice cream scoop
then freeze. Bake from frozen in a preheated oven at 375° for 7 minutes.
Serve warm. |