Chocolate Espresso Cookies

6 ounces unsweetened chocolate, chopped

1/3 cup unbleached all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

4 tbsp unsalted butter

2 large eggs

1 1/3 cups/9.33 ounces sugar

1 1/2 tsp espresso powder (optional)

1 tsp vanilla extract

4 ounces bittersweet chocolate discs (or substitute chopped bittersweet chocolate)

Whisk together the flour, salt, and baking powder. Set aside.

In a heatproof bowl set over a simmering pan of water, melt the butter and unsweetened chocolate. Stir until the butter and chocolate are melted. Remove bowl from the pan and set aside while preparing the rest of the recipe.

Beat together eggs, sugar, espresso powder, and vanilla until pale, about 5 minutes. Fold the chocolate mixture into the egg mixture and then add the flour and bittersweet chocolate discs. Refrigerate for 30 minutes.

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicon liners. Drop the dough in heaping tablespoons about 2 inches apart. Bake for 8-10 minutes, or until the tops are cracked and the edge resists collapsing when pushed lightly with your finger but the center is still softish. Let the cookies cool for a couple of minutes before transferring to metal racks.