Triple Chocolate Drops

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¾ cup butter
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 tablespoons instant coffee powder
• 2 teaspoons vanilla extract
• 4 eggs
• 4 ounces unsweetened chocolate, melted and cooled
• 6 ounces chocolate chips
• 1 cup chopped walnuts (optional)
• Butter or margarine for greasing baking sheets
• White Chocolate Glaze
• ¼ cup grated semisweet chocolate (optional)

60 cookies

Preparation

1. Combine flour, baking powder, cinnamon and salt in a medium-size bowl. Set aside. In a large bowl, beat butter, sugars, instant coffee and vanilla together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate.
2. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in chocolate chips and walnuts, if desired. Cover and freeze or refrigerate until very firm, one to four hours.
3. When ready to bake preheat oven to 350 degrees. Grease four large baking sheets. Divide dough into sixths; refrigerate all but one portion.
4. With floured hands, roll slightly rounded teaspoons of unrefrigerated dough into 1-inch balls. Arrange, 1 inch apart, on baking sheets. Repeat with remaining five portions of dough, keeping dough you’re not working on refrigerated.
5. Bake 7 to 9 minutes, or until barely brown on the bottom. Do not overbake. Cookies will seem very soft, but will firm as they cool. Cool cookies on racks.
6. Spoon about 1 teaspoon of glaze on each cookie and spread with back of the spoon. If desired, lightly sprinkle each cookie with grated chocolate. Let glaze set before storing cookies in an airtight container for up to one week. They can be frozen.

45 minutes