Chocolate Cookies

Ingredients:

2 cups unbleached all-purpose flour
1/2 cup Dutch Cocoa powder
2 tsp baking power
1 tsp salt
12 oz. semisweet chocolate, chopped
4 oz. bittersweet chocolate chips
12 oz. bittersweet chocolate chips
 4 large eggs
2 tsp vanilla extract
2 tsp instant espresso powder
10 tbsp unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar

Directions:

Melt the 16 ounces of chocolate chips in the microwave or over a double boiler then set aside. Add the flour, cocoa powder, baking powder and salt to a bowl then sift to remove the clumps. In a small bowl add the eggs, vanilla extract and espresso powder and stir to combine set aside.
Heat oven at 350f. with your rack in the middle position.
Add the softened butter to a stand mixer and beat for about 15 seconds. Add the brown sugar and granulated sugar and beat until combined. Gradually beat in the egg mixture once combined then add the melted chocolate and chocolate chips mix until incorporated. On low speed gradually add the flour mixer, don’t over beat. Scrape the sides as needed. Once all combined place in the refrigerator for 45 minutes.
On a baking sheet use parchment paper or silpat. Use scoop to make over-sized golf ball size cookie balls. Place cookie sheet in the oven and bake for about 10 minutes then rotate cookie sheet and bake for about 6-8 more minutes. Remove from the oven and place on a wire rack to cool. The cookie will appear a little undercooked but they will firm up once cooled. Makes about 2 dozen.