Chocolate espresso puddles

I like sunny days like these. They make me hopeful that Boston winter is about to end. Although they also make me cry because I go out for a nice run in shorts and a T-shirt only to find that the snow that has so happily melted away is now all over my nice new running shoes. I run through puddle after puddle of melty snow shit, wishing the weather would just make up its mind already and either be freezing cold with ice puddles or warm with no puddles at all. Then I go home and make puddle cookies and everything is all better.

Makes 24 puddles

For the puddles:

6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces
1/3 cup dark chocolate-covered espresso beans
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons unsalted butter, room temperature
2 eggs, at room temperature
2 tablespoons water
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

these are good puddles. if my shoes
got dirty in these, that would be dandy.

Place an oven rack in the center of the oven. Preheat the oven to 300°F. Line 2 baking sheets with parchment paper. Set aside.

In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.

In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.

In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

Recipe from Giada at Home.