Categories: Desserts, chocolate, cookies
Ingredients
- 1 pound semisweet chocolate, chopped
- 2 cups all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 10 tablespoons unsalted butter
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 4 eggs
- 2 teaspoons instant coffee granules
- 2 teaspoons vanilla extract
Directions
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Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth.
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Sift together flour, cocoa, baking powder, and salt; set aside.
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In a medium bowl, cream butter with white sugar and brown sugar until smooth.
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Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended.
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Stir in melted chocolate.
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Using a wooden spoon, stir in the dry ingredients just until everything comes together.
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Cover, and let stand for 35 minutes so the chocolate can set up.
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Preheat the oven to 350 degrees F (175 degrees C).
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Line two cookie sheets with parchment paper.
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Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
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Bake for 8 to 10 minutes in the preheated oven.
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Cookies will be set, but the centers will still be very soft because of the chocolate.
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Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.