Preparation time: 45 min
Cooking time: 10 min
Serves: 3 with high chocolate tolerence
Dietary guidance: v
2 cups all-purpose flour
½ cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon salt
16 ozs. semisweet chocolate, chopped (Callebaut or Valrona chocolate are my choices)
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons (1 1/4 sticks) unsalted butter softened but still firm
1 ½ cups packed light brown sugar
½ cup granulated sugar
12 ozs. (abut 2 cups) semisweet chocolate chips
Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside. Melt chocolate in medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice until smooth. Remove from heat. Alternative way to melt the chocolate: In a microwave, heat at 50% power for 2 minutes, stir, then continue heating at 50% power for 1 more minute. If not completely melted, heat an additional 30 to 45 seconds at 50% power.
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 (or with hand mixer), beat butter at medium speed until smooth and creamy, about 5 seconds (15 seconds with hand mixer). Beat in sugars until combined about 45 seconds (1 ½ minutes with hand mixer); mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds (1 ½ minutes with hand mixer). Add chocolate in steady stream and beat until combined, about 40 seconds (1 minute with hand mixer). Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour mixture and mix until combined, about 40 seconds (1 minute with hand mixer). Do not overbeat. Stir in chocolate chips with wooden spoon, if using. 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 2 cookie sheets with parchment paper or silicone sheet. Leaving about 1 ½ inches between each ball, scoop dough onto parchment-lined cookie sheets with 1 ¾-inch diameter ice cream scoop. Use a spring loaded ice cream scoop to scoop the dough.
Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking. Resist the urge to bake the cookies longer than indicated; they may appear under baked at first but will firm up as they cool.
Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.