These rich cookies should be a bit soft when baked: They firm up as they cool. In this recipe it is important to use a sifter to combine the flour, cocoa powder, soda and salt. Blending with a wire whisk is not good enough as the cocoa powder tends to have little lumps and sifting is the only way to break them up.
It is very important to use instant Espresso Powder. Using espresso coffee grounds will not dissolve and will leave you with a grainy cookie.
Makes About 5 Dozen Cookies
8 Ounces Milk Chocolate Chips
2 Sticks (8 oz) Unsalted Butter
4 Large Eggs
2 Tablespoons Instant Espresso Powder
2 Teaspoons Pure Vanilla Extract
2 1/3 Cups All-Purpose Flour
1 Cup Unsweetened Dutch Process Cocoa Powder
1 Teaspoon Baking Soda
1 Teaspoon Fine Sea Salt
2½ Cups Granulated Sugar
12 Ounces Semi Sweet Chocolate Chips or Chocolate Chunks
6 Ounces White Chocolate Chips
Preheat oven to 325°.
Melt the milk chocolate chips with the butter in a small heatproof bowl set over a pan of simmering water. Set aside to cool to room temperature.
In a small bowl lightly beat the eggs with the vanilla. Place the espresso powder on top of the beaten eggs to soften, about 5 minutes.
Whisk together flour, cocoa powder, baking soda and salt in a medium bowl, set aside.
Place the egg/espresso/vanilla mixture into the bowl of an electric mixer fitted with the paddle attachment. With the mixer set on medium speed gradually add the sugar and beat until light and fluffy, about 2 minutes.
Add the chocolate mixture to the egg mixture and beat on medium to combine.
Reduce speed to low, gradually mix in flour mixture. Fold in chocolate chunks (or chips) and white chocolate chips.
Scoop batter using a 1½ inch ice cream scoop and place two inches apart on parchment lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 14 minutes, rotating the pan half way through the cooking time. Cool completely on pan.
Store cookies in an air-tight container for up to 1 week. Alternately, you can store the baked cookies in the freezer wrapped with plastic wrap and placed in a freezer plastic storage bag for up to 1 month.