INGREDIENTS:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 tsps baking powder
- 1/2 tsp salt
- 2 cups chopped semisweet chocolate or chocolate chips
- 4 large eggs
- 2 tsps vanilla extract
- 2 tsps instant coffee
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups packed light brown sugar
- 1/2 cup white sugar
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
PROCEDURE:
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl beat butter and the sugars until fluffy, smooth and well mixed.
- Melt the 2 cups of chocolate chips in a glass bowl in the microwave, stirring after the first minute and then every 30 seconds after that until smooth and melted. Set aside to cool.
- In a small bowl, beat the eggs and add in the vanilla. Sprinkle the instant coffee powder over the top and let sit until absorbed by the egg mixture. Add this to the butter mixture.
- Next, blend in the melted chocolate until properly incorporated, making sure to scrape the sides of the bowl before mixing again.
- Stir in the dry ingredients a tablespoon at a time, mixing only until just combined.
- Fold in the one cup of semisweet chocolate chips and the white chocolate chips.
- Cover the cookie dough bowl with plastic wrap and set aside at room temperature for 30 minutes. This will allow the cookie dough to get a fudge-like consistency.
- Preheat your home or bakery oven to 350°F.
- Line cookie sheets with parchment paper and scoop the dough onto the cookie sheets using a size 20 cookie scoop.
- Make sure to leave 1 1/2 inches space between each cookie.
- Bake for 10 to 12 minutes, or until the edges of each cookie is just set but the centers are still soft.
- Remove from oven and allow cookies to cool on the cookie sheets for 10 minutes.
- Remove from parchment paper and transfer to a wire rack to cool completely.
