✤142g all-purpose flour
✤1/2 cup (48g) unsweetened cocoa powder
✤1 tsp baking powder
✤1/2 tsp salt
✤1/4 tsp baking soda
✤1½ cups (288g) brown sugar
✤3 large eggs
✤4 tsp instant espresso powder
✤1 tsp vanilla extract
✤4 oz unsweetened chocolate, chopped
✤4 tbsp unsalted butter
✤1/2 cup (96g) granulated sugar
✤1/2 cup (60g) powdered sugar
❖Adjust oven rack to middle position and preheat oven to 325°F (165°C). Line 2 baking sheets with parchment or silicone.
❖In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda & salt together.
❖Combine the chopped chocolate & butter in a bowl and microwave at 50% power, stirring occasionally, until melted, 2-3 min total.
❖In a large bowl, whisk together the brown sugar, eggs, espresso powder & vanilla until mixed well. Whisk the butter/chocolate mix into the egg mix until combined. Fold in flour mix until no dry streaks remain. Let dough sit at room temperature for 10 min.
❖In separate shallow dishes, place the granulated sugar in one, and the powdered sugar in another. Working with 2 tbsp dough at a time, roll into balls. Drop ball into granulated sugar and roll to coat. Transfer ball to powdered sugar and roll to coat evenly.
❖Evenly space dough balls on prepared sheets, 11 per sheet. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft, 9-12 min, rotating sheet halfway through. Let cool completely on sheet before serving.
