.jpg)
Ingredients
142 grams Soft White flour
43 grams Dutch-processed cocoa powder (alkalized cocoa powder)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
284 grams brown sugar
3 eggs
4 tsp (7g) instant espresso powder or very finely ground coffee
1 tsp vanilla
113 grams unsweetened baking chocolate
57 grams unsalted butter
1/4 cup powdered sugar
Makes 25 1.5 tbsp cookies
Instructions
Line two baking sheets with parchment paper.
Chop the chocolate into small pieces and melt it with the butter on the stovetop.
Whisk the flour and cocoa powder together in a bowl and then set aside.
Crack the eggs into the bowl of a stand mixer fitted with the whisk attachment and then add the vanilla, coffee powder, and sugar. Whisk until combined.
Preheat the oven to 325f.
Whisk the melted chocolate mixture into the egg mixture.
Fold in the dry ingredients with a rubber spatula until just combined and no streaks remain.
Let the dough sit for 10 minutes before scooping.
Place the powdered sugar on a plate.
Using a 1.5 tbsp cookie scoop, scoop the cookies, dunk the top in the powdered sugar, then place on the prepared baking sheet, about 11 cookies per sheet.
Bake cookies one sheet at a time for 10 minutes each.
Remove baking sheet from the oven and place on a cooling rack. Let cool for 10 minutes before serving, or let cool completely and freeze for later use.