Chocolate Espresso Cookies

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 3/4 cups all-purpose flour
• 3 tablespoons cocoa powder
• 2 1/2 teaspoons espresso powder, instant
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 12 ounces semisweet chocolate
• 1/2 cup unsalted butter, softened
• 1 cup dark brown sugar
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Recipe

• 1 sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and set aside.
• 2 melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally so it will melt evenly; remove from heat when smooth.
• 3 in a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. add eggs and vanilla and mix until combined.
• 4 pour in melted chocolate and beat until combined.
• 5 add flour mixture and chocolate chips and mix on low just until incorporated.
• 6 cover dough and refrigerate for about 15-20 minutes until it is firm enough to scoop.
• 7 preheat the oven to 350 degrees f. line several cookie sheets with parchment paper or silicone baking mats.
• 8 roll dough into 1½-inch balls and place on sheets about 2 inches apart.
• 9 bake for 8 to 10 minutes—cookies will still appear soft but will firm up upon cooling. cool cookie sheets on wire racks before removing cookies with a metal spatula.