Chocolatey, Chocolate Cappuccino Cookies

Wednesdays is when I go for my art class and I like to take a "snack" for the class. So, today I was in the mood for Chocolate Chip Cookies but decided to take it one notch higher, being the total chocoholic that I am! I made these cookies and I think they should read "Chocolate Coma Cookies" or "Death by Chocolate Cookies."  This is as "chocolatey" as you can get. It is absolutely scrumtious with a tall glass of cold milk. You bite into one of these chocolatey mounds, sprinkled with cappuccino and chocolate morsels, and you are transported to chocolate heaven!  For chocolate lovers everywhere, hope you enjoy this...

Ingredients:

6 oz. milk chocolate chips (recommend Ghiradelli premium baking chips)
2 Tbsp. unsalted butter at room temperature
1/3 cup cappuccino chips (recommend Guittard)
1 cup All Purpose flour
2 Tbsp. unsweetened cocoa powder (any premium quality)
1 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
2 eggs, at room temperature
2 Tbsp. Water
1 tsp. pure vanilla extract
1 cup semi-sweet chocolate chips (recommend Ghiradelli)

Method:
Pre-heat oven to 300 degrees F.  Line two cookie sheets with parchment paper. Keep aside.
Combine the chocolate chips and butter in a bowl and place it over a pan of simmering water (double boiler) to melt the chocolate.
In a medium sized bowl, whisk together the flour,cocoa powder, baking powder and salt.
In another large bowl, whisk together the sugar, eggs, water, and vanilla extract.  Gradually add the dry ingredients and stir until combined and is thick and smooth.  Fold in the melted chocolate.  Stir in the cappuccino chips and chocolate chips.  Using an ice cream scoop, scoop level cupfuls of the batter onto the prepared cookie sheets. Bake until slightly puffed and the tops begin to crack about 16 - 18 minutes for a chewy cookie and up to 20 minutes for a crunchier cookie.  Cool the cookies completely on the baking sheets and serve.

Absolutely chocolicious!