Espresso Chocolate Chip Cookies

June Shockley:  What could be better than a chocolate chip cookie?  A chocolate chip cookie with espresso!  I know these will become one of your favorites.
Note:  The espresso powder is hard to find.  I order mine at this web site www.kingarthurflour.com   It is $7.95 a jar.  I usually order two jars and get free shipping

Espresso Chocolate Chip Cookies

Combine thoroughly in a large bowl:

2 sticks melted salted butter

1 tablespoon espresso powder (I dissolve it in the butter)

1 cup firmly packed dark brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

Combine flour and baking soda and add to above mixture

1 1/4 cups all purpose flour

1/2 teaspoon baking soda

Combine the last 3 ingredients and add to above mixture

3 cups  quick oatmeal
4 squares Baker's 60% Cacao Baking Chocolate - grated
12 os. (1 bag) Ghirardelli Semi Sweet Chocolate Chips

 Form golf ball size mounds on a parchment paper covered cookie sheet.  Slightly flatten each mound with a fork.

Bake in a 350 oven for about 8 to 10 minutes,

Remove from oven and place on a wire cooling rack.  These cookies freeze well.

Note:  After the cookies have baked for about 8 minutes I open the door and lift the cookie sheet and  give it a little "slam" on the rack.  This causes the cookies to deflate a little bit.  I like flat cookies!