Dark-Chocolate Cookies With Espresso

• t cup all-purpose flour (spooned and leveled)
• t/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
• t/2 teaspoon baking powder
• t/2 teaspoon salt
• t/2 cup (1 stick) unsalted butter, room temperature
• t 1/2 cups sugar
• t large eggs, room temperature
• t teaspoon pure vanilla extract
• t tablespoon instant espresso powder
• t ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped

1. The gentle heat of a double boiler melts chocolate without scorching it. Place chopped chocolate in a heatproof bowl set over (not in) a saucepan of simmering water, and heat, stirring occasionally, until melted. Alternatively, microwave the chocolate, stirring every 30 seconds, until melted.
2. Directions
3. 1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
4. 2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
5. 3. Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

flour, dutch, baking powder, salt, unsalted butter, sugar, eggs, vanilla, espresso powder, bittersweet chocolate

Taken from www.epicurious.com/recipes/member/views/dark-chocolate-cookies-with-espresso-52475191 (may not work)