Dark-Chocolate Cookies with Espresso

By beltranm

Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.

Prep: 20 minutes
Total: 35 minutes, plus cooling

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 cups sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon instant espresso powder
• 8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped

Preparation

Step 1

1.Preheat oven to 350, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
2.Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
3.Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely. (To store, keep in an airtight container at room temperature, up to 3 days.)


.Helpful Hint
The gentle heat of a double boiler melts chocolate without scorching it. Place chopped chocolate in a heatproof bowl set over (not in) a saucepan of simmering water, and heat, stirring occasionally, until melted. Alternatively, microwave the chocolate, stirring every 30 seconds, until melted.