MAKES ABOUT 42 COOKIES
To melt the chocolate using a microwave, heat it at 50 percent power for 2 minutes; stir the chocolate and continue heating until melted, stirring once every additional minute. Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.
2 |
cups (10 ounces) unbleached all-purpose flour |
½ |
cup Dutch-processed cocoa powder |
2 |
teaspoons baking powder |
½ |
teaspoon table salt |
16 |
ounces semisweet chocolate, chopped |
4 |
large eggs |
2 |
teaspoons vanilla extract |
2 |
teaspoons instant coffee or espresso powder |
10 |
tablespoons (1¼ sticks) unsalted butter, softened |
1½ |
cups packed (10½ ounces) light brown sugar |
½ |
cup (3½ ounces) granulated sugar |
1. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl; set aside.
2. Melt the chocolate in a medium heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth; set aside to cool slightly. Whisk the eggs and vanilla together in a medium bowl, sprinkle the coffee powder over the top to dissolve, and set aside.
3. In a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until combined, about 45 seconds; the mixture will look granular. Decrease the speed to low, gradually add the egg mixture, and mix until incorporated, about 45 seconds. Add the melted chocolate in a steady stream and mix until combined, about 40 seconds, scraping down the bowl and beater as needed with a rubber spatula. With the mixer still running on low, add the dry ingredients and mix until just combined. Do not over beat. Cover the bowl of dough with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
4. Meanwhile, adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Divide the dough into 42 equal portions, each about 2 tablespoons, and roll them between your hands into balls about 1¾ inches in diameter. Set the dough balls on the prepared baking sheets, spacing them about 1½ inches apart.
5. Bake two sheets at a time, switching and rotating the baking sheets halfway through the baking time, until the edges have just begun to set but the centers are still very soft, about 10 minutes. Cool the cookies on the baking sheets for 10 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.