These cookies are a must for chocoholics! Note that the cookie dough needs to set for at least 30 minutes prior to baking. Makes 50 teaspoon-sized cookies.
Course: Dessert, Snack
Keyword: chocolate, cookies
Author: Beth Cato
12ouncessemisweet chocolate chips 1 bag, divided
1/4cupcocoa powder Dutch process or regular unsweetened, sifted
5Tablespoonsunsalted butter room temperature
3/4cupbrown sugar packed
2eggs room temperature
1teaspoonespresso powder or instant-coffee granules
On the stove top or in a microwave, melt 1 cup semisweet chocolate chips, warming until smooth. Set aside to cool.
In another bowl, stir together flour, cocoa, baking powder, and salt.
In a big bowl, beat together the butter and two sugars until light and fluffy. Beat in eggs, scraping bowl to make sure everything is combined. Follow up with espresso powder and vanilla, then the melted chocolate. Stir in flour mixture. Fold in the remaining chocolate chips.
Cover mixing bowl and let dough stand for about 30 minutes so that the chocolate can set.
Preheat oven at 350-degrees. Use a teaspoon scoop to place dough spaced out on parchment-covered cookie sheet or seasoned stoneware.
Bake for 10 to 12 minutes. Remove from oven and let set on stove about 10 minutes before moving cookies to a rack to completely cool.
Store in sealed containers at room temperature. Cookies may crisp up more after 1 day, but keep quite well.