Chocolate Chocolate Chip Cookies

3 ounces unsweetened chocolate, chopped
7 tablespoons unsalted butter , cut into pieces
2 teaspoons instant espresso coffee
2 teaspoons vanilla extract
3 extra large eggs , at room temperature
24 Splenda packets or 1 cup sugar equivalent (the carb count will be higher with the measures like sugar product)
1/4 cup all-purpose flour
1/4 cup Almond flour (process about 1 oz sliced almonds to make this at home)
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups Hershey's sugar free chocolate chips

1. Melt unsweetened chocolate, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.

2. Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and Splenda in large bowl with electric mixer at medium-high speed until well blended, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.

3. Whisk flour, almond flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and sugar free chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 10 to 20 minutes until batter firms up.

4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Using a #60 disher (about 1 tablespoon batter per cookie), place cookies 2 inches apart on prepared baking sheets. Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.

Makes about 46 cookies. Per cookie: 63 calories;1g protein; 2g Carbs; 1g Fiber; 1g sugar!