Chewy Double Choclate Cookies

• 2C. All Purpose Flour
• 1/2 C. Cocoa Powder
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 16 oz semis sweet chocolate chips
• 4 eggs
• 2 teaspoon vanilla
• 2 teaspoon instant espresso powder
• 10 tablespoon softened butter
• 1 1/2 cup packed light br. sugar
• 1/2 cup sugar
• 12 ounces chocolate or peanut butter chips ( optional)

1. Preheat oven to 350
2. 1)stir together flour, cocoa, baking powder and salt. set aside.
3. 2)Melt chocolate in microwave, heating 50 seconds at a time till melted.Beat eggs with vanilla lightly and sprinkle with espresso powder.
4. 3) In mixer with paddle add butter and beat till smooth (about 10 seconds). Beat in sugars till combined ( about 45 seconds)will still look granular. On low add egg mixture till incorporated (about 45 seconds). Add melted chocolate in a stream and beat till combined about 45 seconds. Scrape bottom and sides and with mixer on low add dry ingredients till just combined. Add optional chips. Do not over beat. cover with plastic and set aside to firm up to a scoop-able consistency. (about 30 minutes)
5. 4)Line baking sheets with parchment and scoop with 1 3/4 inch ice cream scoop leaving 1 1/2 inches between each ball.
6. Bake 10 minutes, reversing pans halfway through baking.
7. Edges will just be set and centers are still soft. Cool on pans ten minutes then transfer to wire rack. When cool,keep in air tight container at room temperature or freeze if keeping more than a few days.

flour, cocoa, baking powder, salt, semis sweet chocolate chips, eggs, vanilla, espresso powder, butter, sugar, sugar, chocolate

Taken from www.epicurious.com/recipes/member/views/chewy-double-choclate-cookies-50079202 (may not work)