Dark-Chocolate Cookies with Espresso

(115)
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Prep Time:
20 mins
Total Time:
35 mins
Yield:
22

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

Ingredients

  • 1 cup all-purpose flour (spooned and leveled)

  • ½ cup unsweetened Dutch-process cocoa (spooned and leveled)

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • ½ cup (1 stick) unsalted butter, room temperature

  • 1 ½ 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

Directions

  1. 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.

  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.

Cook's Notes

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.

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