CHOCOLATE ESPRESSO COOKIES

instruction

1. Heat oven to 325F and line two 13×18″ baking sheets with parchment.
2. In a small saucepan over very low heat (or in the microwave), melt half the chocolate with the butter, stirring frequently and watching it carefully to ensure it doesn’t burn or seize. Remove from heat and set aside to cool slightly.
3. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.
4. In another bowl, beat the eggs, sugars, instant espresso powder, and vanilla on medium-low speed until well combined.
5. Add the chocolate-butter mixture and beat again to incorporate.
6. Add the flour mixture and remaining chocolate and beat on low speed until a sticky dough forms (it will resemble brownie batter), scraping down the sides and bottom as needed to ensure the mixture is well combined. Be careful not to overbeat.
7. Using a tablespoon or 1 1/2 inch cookie scoop, drop the batter onto the prepared baking sheets, spacing two inches apart and from edges. Bake for 12 to 14 minutes. (Note: The cookies are done when the tops are cracked and the edges are set, but the interior still appears relatively wet).
8. Remove baking sheets to cooling racks for two minutes, then remove cookies from the baking sheets to cool completely.