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In a metal bowl set over a saucepan of simmering water, melt the unsweetened chocolate, 1 ½ cups of the chocolate chips and butter, stirring til the mixture is smooth. Remove the bowl from the heat and set aside to cool.
In a small bowl, stir together the flour, baking powder and salt. Set aside.
In a mixer bowl, beat the eggs and sugar til thick and pale.
Beat in the espresso powder and vanilla.
Fold the chocolate mixture into the egg mixture, fold in the flour mixture, then stir in the remaining 1 ½ cups of chocolate chips.
Preheat your oven to 350 and place rack in the middle of the oven.
Let the batter stand for 15 minutes, then drop by heaping tablespoons onto a parchment lined baking sheet.
Bake 8 to 10 minutes or til they are puffed, shiny and cracked on top.
Let the cookies cool 1 minute on the baking sheet, then transfer to a wire rack to cool completely.