Espresso and Lime

0 Preheat your oven to 350 degrees
1 In a large bowl, melt 1/2 cup of butter with 6 ounces of chopped dark chocolate and whisk until smooth and glossy
2 In a separate bowl, cream 2 large room temperature eggs with 1 cup of granulated sugar until pale and bubbly
3 Combine the melted butter and chocolate with the creamed sugar and eggs
4 Add 1 cup of all purpose flour, 1/3 cup of natural unsweetened cocoa powder, 1/2 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of vanilla and a tablespoon of espresso powder and mix until just combined
5 Fold 2/3 cup of milk chocolate chips and 2/3 cup of chopped almonds into the dough
6 Use a greased cookie dough scoop to transfer heaping tablespoons of dough onto non-stick or parchment lined baking sheets 3 inches apart to allow room for spreading
7 Bake the cookies in a 350 degree oven for about 10 minutes or until the cookies have puffed up a bit and the edges are set and crackly
8 Allow the cookies to cool on the baking sheet until they are firm enough to transfer onto a cooling rack
9 Store leftovers in an airtight container at room temperature or in the freezer