Ingredients

The following ingredients have 24 Servings
  • 1¾ cups 60 - 75% bittersweet chocolate (finely chopped, about 7 to 8 ounces)
  • 8 tablespoons unsalted butter
  • 1 teaspoon espresso powder (optional)
  • 1½ cups granulated sugar (divided)
  • ¼ cup light brown sugar (packed)
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ½ cup dutch processed cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt

Instruction

  • Place a medium-sized heat-safe bowl over a medium saucepan with 3 to 4-inches of simmering water on low heat. You can also use a double boiler. Add chocolate, butter, and espresso powder to the bowl.
  • Stir the chocolate mixture constantly until smooth and melted.
  • Remove chocolate from heat, and add ¾ cup granulated sugar and all of the brown sugar. Mix until smooth.
  • Whisk in the eggs and vanilla, set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • Fold the dry ingredients into the wet ingredients until just combined.
  • Cover the bowl with plastic and let the dough chill in the refrigerator for 20 to 30 minutes.
  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Place the remaining granulated sugar in a small bowl.
  • Use a medium cookie scoop to portion the dough and roll carefully to create a ball.
  • Roll the dough balls into the remaining granulated sugar until coated.
  • Place the cookies 1 to 2-inches apart on a baking sheet. Bake for 9 to 11 minutes. The cookies will appear underdone when removed from the oven, this is what you want.
  • Allow cookies to cool for 15 minutes on the baking sheet before transferring to a cooling rack.