Recipe adapted from Autumn Martin, Hot Cakes Confections, Seattle
Makes about 2 dozen cookies Start to Finish: 2 hours 15 minutes
1½ cups plus 2 tablespoons all-purpose flour
½ cup plus 2 tablespoons cocoa powder
1 teaspoon baking powder
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature and cut into ½-inch cubes
1½ cups packed dark brown sugar
½ cup granulated sugar
2 teaspoons instant espresso powder
1 teaspoon pure vanilla extract
2 large eggs
1 cup semisweet chocolate chips
1. Preheat the oven to 350° and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk the flour with the cocoa powder, baking powder and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar and granulated sugar at medium speed until light and smooth, about 4 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the espresso powder and vanilla and beat to combine. Add the eggs, one at a time, beating between each addition.
4. Gradually add the flour mixture in large spoonfuls, mixing well at low speed until incorporated and scraping down the sides of the bowl between each addition as needed. Add the chocolate chips and mix until just combined. Cover the bowl with plastic wrap and refrigerate at least 1 hour before baking.
5. Using an ice-cream scoop, scoop the batter onto the prepared baking sheet, leaving about 2 inches between the cookies. Bake for 12 minutes or until the edges of the cookies are crisp. (The center will still be slightly gooey.) Cool for 5 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely before serving. Repeat with remaining dough, refrigerating it between batches.