Ingredients
1 cup Flour
1/2 cup Unsweetened cocoa powder
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 1/2 cups Brown sugar
3 Eggs
4 teaspoons Instant espresso powder
1 teaspoon Vanilla extract
4 ounces Unsweetened chocolate chips
4 tablespoons Butter
1/2 cup Granulated sugar
1/2 cup Confectioners sugar
Preparation
Heat oven to 325 F. Line 2 baking sheets with parchment paper.
Whisk flour, cocoa, baking powder, baking soda and salt together in a bowl. Melt chocolate and butter and remove from heat. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain.
Chill dough in the refrigerator for 10 minutes.
Roll 2 tablespoon balls of dough in granulated sugar and then in confectioners sugar and place on prepared cookie sheets.
Bake cookies for 11 minutes until puffed and cracked on the edges, but centers are still soft.
