- 1 cup all-purpose flour
– 1/2 cup unsweetened Dutch-processed cocoa powder
– 1 tsp baking powder
– 1/4 tsp baking soda
– 1/2 tsp table salt
– 1/2 tsp kosher salt
– 1 1/2 cups packed brown sugar
– 3 large eggs
– 4 tsp instant espresso powder
– 1 tsp vanilla extract
– 4 oz unsweetened chocolate, chopped
– 4 tbsp unsalted butter
– 1/2 cup granulated sugar
– 1/2 cup confectioners’ sugar
1. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
2. Whisk flour, cocoa powder, baking powder, baking soda and salts together; set aside. In a large bowl, whisk brown sugar, eggs, espresso powder and vanilla; set aside.
3. In a small bowl, combine chocolate and butter and microwave at 30 second intervals, stirring often, until melted, about 2 min.
4. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temp for 10 min.
5. Place granulated sugar and confectioners sugar in separate plates. Scoop 2 tbsp dough, roll into a ball and drop into granulated sugar and roll to coat. Then drop in confectioners’ sugar and roll to coat. Place on prepared sheet, repeat with remaining dough.
6. Bake, 1 sheet at a time, until puffed, cracked and edges have begun to set but centers are still soft, about 12 min, rotating sheet halfway through baking. Let cool completely on sheet.