Dark-Chocolate Cookies with Espresso
Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.
- 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
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
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.
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.