2 cups all-purpose flour
½ cup Dutch-processed cocoa powder
2 tsp. baking powder
½ tsp. salt
16 ounces semisweet chocolate, chopped (or chocolate chips)
4 large eggs
2 tsp. pure vanilla extract
2 tsp. instant coffee or espresso powder
10 tbsp. (1 ¼ sticks) unsalted butter, at room temperature
1 ½ cups packed light brown sugar
½ cup white sugar
1 cup semisweet chocolate chips
1 cup white chocolate chips
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
Melt chocolate chips in a glass bowl in the microwave, stirring after the first minute and then every 30 seconds after that until smooth and melted. (Alternatively, you may melt chocolate in a double boiler/heatproof bowl set over a pan of simmering water.) Set aside to cool.
In a small bowl, beat eggs with vanilla. Sprinkle coffee or espresso powder over the top, and let sit until dissolved/absorbed by eggs. Mix in.
In a large bowl, use an electric mixer to beat butter until smooth, and blend in both sugars until well mixed. With mixer on low, stir in egg mixture. Blend in melted chocolate until well incorporated, scraping bowl and mixing again before proceeding. Slowly stir in dry ingredients, mixing until just combined. Fold in chocolate chips. Cover bowl with plastic wrap and set aside at room temperature for 30 minutes to allow consistency of the cookie dough to become fudge-like. Preheat oven to 350°F. Line cookie sheets with parchment paper. For each cookie, scoop approximately 3 tablespoons of dough into a mound (I use a size 20 cookie scoop and level off the dough). Space mounds of dough 1 ½ inches apart. Bake for 10 minutes, or until edges of cookies are just set and centers are still soft. Allow cookies to cool on pans for 10 minutes before transferring to a wire rack.