This cookie comes from Cooks Illustrated and it is a showstopper. Easy to make and delicious!! I don’t have a microwave (!) so I melted the butter and chocolate together in a bowl over simmering water and let it cool slightly before adding it to the recipe. I make my cookies with my small scoop which is about a large tablespoon. I recommend chilling the dough before you scoop and roll the cookies-much easier!
1 cup (5 ounces) all-purpose flour
½ cup (1 ½ ounces) unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed (10 ½ ounces) brown sugar
3 large eggs
4 teaspoons instant espresso powder (optional)
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
½cup (3 ½ ounces) granulated sugar
½cup (2 ounces) confectioners’ sugar
1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.
2. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.
4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.
5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.