Dark-Chocolate Cookies with Espresso
Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.
The gentle heat of a double boiler melts chocolate without scorching it. Place chopped chocolate in a heatproof bowl set over (not in) a saucepan of simmering water, and heat, stirring occasionally, until melted. Alternatively, microwave the chocolate, stirring every 30 seconds, until melted.