- 2 cups unbleached all-purpose flour
- 1/2 cup cocoa (dutch processed if possible)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 16 oz semisweet chocolate, chopped
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee or espresso powder
- 1 1/4 sticks unsalted butter, softened but still cool
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 cups semisweet chocolate chips
1. Sift together the flour, cocoa, baking powder, and salt in a medium bowl. Set aside.
2. Melt the chocolate in a double boiler, stirring until smooth. Remove from the heat.
3. In a small bowl, beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder over to dissolve, and set aside.
4. Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. At a slow speed beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat to combine, about 40 seconds. Scrape down the bowl with a rubber spatula. With the mixer at a low speed add the dry ingredients and mix until just combined. Add the chocolate chips and mix until just combined. Cover with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
5. Adjust the oven racks to the upper and lower middle positions and preheat the oven to 350F. Line 2 baking sheets with parchment.
6. Scoop the dough onto the prepared sheets with a 1 1/2 inch ice cream scoop, setting the mounds of dough about 1 1/2 inches apart.
7. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes, rotating the baking sheets top to bottom and front to back halfway through the cooking time.
8. Cool the cookies on their baking sheets for 10 minutes and then slide the parchment with the cookies onto wire racks and cool to room temperature.
The recipe makes about 48 cookies.