Dark-Chocolate Cookies with Espresso

Recipe from Everyday Food, October 2008

Husband-Tested in Alice’s Kitchen

Makes 3 dozen

We first had these cookies made by our friend, Jean, at our book group meeting a couple of years ago.  I’m sure I made a pig of myself because they were just what this chocoholic loves.  Jean told me that she had followed the recipe from Everyday Food Magazine, to which we both subscribe.  So, I finally got around to making a batch for my hubby and also the fellas in the band in self-defense because if it weren’t for them, I’d eat them all myself. Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.

1 cup all-purpose flour (spooned and leveled)

½ cup unsweetened Dutch-process cocoa (spooned and leveled)

½ teaspoon baking powder

½ teaspoon salt

½ cup (1 stick) unsalted butter, room temperature

1 ½ cups sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 Tablespoon instant espresso powder (optional)

4 ounces bittersweet chocolate, melted  

4 ounces bittersweet chocolate, coarsely chopped (chips can be used)

               

Preheat oven to 350 degrees, with racks in upper and lower thirds.

In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.

Using an electric mixer, beat butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition; mix in vanilla.

Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined.

Fold in chopped (or chips) chocolate.

Drop dough by two heaping teaspoons, 2 inches apart, onto baking sheets lined with parchment paper.

Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Note:

The gentle heat of a double boiler melts chocolate without scorching it. Place chopped chocolate in a heatproof bowl set over (not in) a saucepan of simmering water, and heat, stirring occasionally, until melted. Alternatively, microwave the chocolate, stirring every 30 seconds, until melted.