Thick and Chewy Double Chocolate Cookies...adapted from Cook's Illustrated
2 cups flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
16 ounces semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons butter, softened but still firm
1 1/2 cups brown sugar
1/2 cup granulated sugar
12 ounces semisweet chocolate chips
Whisk together flour, cocoa, baking powder, and salt in medium bowl; set aside. Melt
chocolate in a bowl in the microwave using 30 second increments, stirring once or twice, until smooth. Set bowl aside to cool. Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.
In bowl of standing mixer fitted with paddle attachment, beat butter at medium speed just until smooth and creamy. Beat in sugars until combined; mixture will look grainy. Reduce speed to low and gradually beat in egg mixture until incorporated. Add chocolate in steady stream and beat until just combined. Scrape bottom and sides of bowl with spatula. With mixer at low speed, add flour mixture and mix until combined. Do not overbeat. Mix in chocolate chips. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
Meanwhile, adjust oven racks to upper- and lower-middle positions and heat oven to
350 degrees. Line cookie sheets with parchment paper. Leaving about 1 1/2-inches
between each ball, scoop dough onto parchment-lined cookie sheets with 1 3/4-inch
diameter ice cream scoop.
Bake cookies until edges have just begun to set but centers are still very soft, about
Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack
and cool to room temperature.