Dark Chocolate Cookies With Espresso

Submitted by rwilliams83

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

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 22 Cookies

ingredients

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

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.