2 ounces chopped bittersweet chocolate, melted
1½ teaspoons instant espresso powder or instant coffee granules
½ cup all-purpose flour
¼ cup Dutch-process cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
4 tablespoons unsalted butter, softened
¾ cup granulated sugar
1 large egg
¾ teaspoon vanilla
1-1/2 ounces coarsely chopped bittersweet chocolate
Position an oven rack in the center of the oven and preheat oven to 350F degrees. Line baking sheets with parchment paper or silicone liners.
Melt 2 ounces of the chopped chocolate in the microwave or on the stove top (whichever you prefer). When the chocolate is smooth, stir in espresso powder or instant coffee. Set aside to rest while you prepare the remaining ingredients.
In a medium bowl, whisk together the flour, cocoa, baking powder and salt and set it aside while you mix the wet ingredients.
In a large mixing bowl, beat together the butter and sugar until creamy. Beat in the egg until well incorporated. Mix in the vanilla. Beat in the melted chocolate and espresso mixture. Stop and scrape down the sides of the bowl with a rubber spatula if necessary to make sure all your ingredients are well blended. Add the flour mixture just until combined. Gently stir in the coarsely chopped chocolate, being careful not to over mix.
Scoop dough by two-tablespoon amounts onto lined baking sheets, spacing the scoops of dough at least 2 inches apart. (I like to do this with a small ice cream scoop.) Bake until the edges of the cookies are just dry, about 13 to 15 minutes. Remove from the oven and carefully transfer cookies to a wire rack to cool completely.
Makes about about 1 dozen chewy chocolate cookies