Dark Chocolate Cookies with Espresso

Dark Chocolate Cookies with Espresso (Adapted from Everyday Food)

4 ounces chopped bittersweet chocolate
1 tablespoon instant espresso powder
1 cup all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
4 ounces coarsely chopped bittersweet chocolate

Preheat oven to 350 degrees.

Melt 4 ounces of the chopped chocolate over a double-boiler or in the microwave - when smooth, stir in espresso powder. Set aside to rest while you prepare the remaining ingredients.

In a medium bowl, whisk together flour, cocoa, baking powder and salt.

In a large mixing bowl, beat together butter and sugar until combined and creamy. Beat in eggs, one at a time, mixing well after each. Mix in vanilla. Beat in the melted chocolate and espresso mixture. Add dry ingredients and mix just until combined - fold in coarsely chopped chocolate.

Scoop dough by two-tablespoon amounts and place onto parchment-lined baking sheets. Place into the oven and bake until the edges are just dry, about 13 to 15 minutes. Remove from the oven and carefully transfer cookies to a wire rack to cool completely.

Makes about 22 to 24 cookies.

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