Ingredients
1 cup unsalted butter, melted and slightly cooled
1 1⁄4 cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 3⁄4 cups all-purpose flour
3⁄4 cup unsweetened cocoa powder
2 tablespoons instant espresso powder
1 teaspoon baking powder
1⁄2 teaspoon salt
1 1⁄2 cups semisweet chocolate chips or chunks
Preparation
Step 1
In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs and vanilla and whisk until smooth.
Step 2
In a separate bowl, sift together the flour, cocoa powder, espresso powder, baking powder, and salt.
Step 3
Gradually stir the dry ingredients into the wet ingredients until just combined. Gently stir in the chocolate chips.
Step 4
Cover the dough and refrigerate for at least 2 hours or overnight.
Step 5
When ready to bake, preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
Step 6
Scoop rounded tablespoons of the chilled dough and roll into balls. Place on the prepared baking sheets about 2 inches apart.
Step 7
Bake for 10 to 12 minutes until the edges are set, but the centers still look slightly underbaked.
Step 8
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
©insanelygood