- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder (I use Valrhona)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 4 ounces semi-sweet chocolate, melted
- 6 ounces semi-sweet chocolate, coarsely chopped
- Heat oven to 350 degrees F.
- In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
- Using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs, 1 at a time, beating well after each addition; mix in vanilla. Set aside.
- In a small bowl, stir espresso powder into the melted chocolate. Beat melted chocolate mixture into butter mixture until well combined. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
- Scoop and roll balls of dough, about 2 tablespoons of dough each, into balls. Place on parchment lined baking sheets, 3 inches apart. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Let cookies cool in pans for 5 minutes then transfer cookies to a wire rack to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Recipe adapted from the Houston Chronicle, Nov 2008.