Chocolate Wonders

Adapted from Sally Schneider's book: The Improvisational Cook


6 oz semisweet chocolate and 2 oz unsweetened chocolate, chopped (sub 3 T cocoa powder plus 1 T oil for each oz of unsweetened choc if you don't have any on hand)
3/4 stick unsalted butter 
1/3 c. all-purpose flour (if you live at high elevations like I do, add 2 T extra flour) 
1/2 tsp. baking powder 
1/4 tsp. kosher salt 
2 large eggs, at room temperature 
2 tsp. instant espresso powder
2 tsp. vanilla extract 
3/4 c. sugar 
This is the fun part: 

3 c (total) chunky ingredients in any combo you like, my favs are:

1 c chopped snickers

1 c toasted walnuts

1 c butterscotch chips

1 c dried cranberries

1 c toasted pecans

1 c white chocolate chips

(seriously, the possibilities are ENDless)

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In double broiler melt: chocolate and butter. cool.

Cream: butter, espresso powder, sugar, vanilla and eggs until thick.

When chocolate mixture is cooled a bit, stir into creamed butter mixture. Sift dry ingredients in at this point. Gently stir in 3 c of chunky ingredients. 

325 deg. Line cookie sheet with foil, shiny side up. Spray with non-stick. Cook 15 ish minutes. enjoy....