"Death by Chocolate" Cookies

These cookies were inspired by a recipe in Nigella Lawson's newest cookbook. I must say it is the best chocolate cookie recipe I have ever come across, and sadly (from a nutritional point of view) the recipe I most often use from that cookbook. For sheer density of chocolate these cookies are awfully hard to beat, since they have cocoa powder and chocolate chips and melted chocolate....mmm... chocolate.

"Death by Chocolate" Cookies

Preheat oven to 350F

In small saucepan or microwave (I use the microwave on high for a minute or two, stirring every 30 seconds) melt:
1/4 C chocolate chips.
Set aside and allow to cool.

Cream together:
1/2 C (1 stick) butter
1/2-3/4 C brown sugar (I prefer 1/2 C but 3/4 C makes for a more traditionally sweet cookie)
1 egg (or egg replacer)
1 tsp vanilla extract

Mix in separate bowl and then add to butter mixture:
1 C flour
1/4 C cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp instant coffee (optional, gives a darker flavor I like)

Mix until just combined, then stir in melted chocolate. Then add:
1-2 C chocolate chips

Roll dough into balls, then cook at 350 for 8-10 minutes. The cookies should look slightly underdone when you take them out of the oven. Allow the cookies to cool for 5-10 minutes on the pan, then loosen with a spatula. Transferring them immediately to a cooling rack after coming out of the oven results in an almighty mess, as the cookies tend to melt through the gaps in the rack (not that I know from personal experience or anything...)

(Pictures will follow once I have time to upload them... the grad student, she is busy).