Monday, November 17, 2008
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 and 1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon instant espresso powder (optional)
8 ounces bittersweet chocolate, 4 ounces melted, 4 ounces coarsely chopped
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, cocoa, baking powder, and salt.
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 (if using) and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
Drop dough by 2 heaping tablespoons, 3 inches apart on a baking sheet.
Bake until edges are dry, 14 minutes.
Transfer cookies to a wire rack to cool completely.