Chocolate Espresso Cookies

2 cups unbleached all-purpose flour (10 ounces)
1/2 cup Dutch-processed cocoa powder (1.5 oz)
2 teaspoons baking powder
1 teaspoon table salt

16 ounces semisweet chocolate chips

4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder

Beat together:
10 tablespoons unsalted butter (1 1/4 sticks or 5 oz), softened
1 1/2 cups packed light brown sugar (10 1/2 ounces)
1/2 cup granulated sugar (3 1/2 ounces)

Powder sugar for dusting.

1. Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside.

2. Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat. Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.

3. With a hand mixer, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined, about 45 seconds; mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add melted chocolate in steady stream and beat until combined. Scrape bottom and sides of bowl with rubber spatula. Add dry ingredients and mix until just combined. Do not over mix!!

4. Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees. Line two baking sheets with parchment paper. Leaving about 1 ½ inches between each ball, scoop dough onto parchment-lined cookie sheets with 1¾-inch ice cream scoop. Lightly dust dough balls with powder sugar. Let sit room temperature for 15 minutes until dough balls cool to room temperature. 

5. Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until edges of cookies have just begun to set but centers are still very soft, about 10 minutes. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire racks, and cool to room temperature.