Yield: About 42 cookies
2 cups (10 ounces) all-purpose flour
½ cup (1½ ounces) cocoa powder
2 teaspoons baking powder
½ teaspoon salt
16 ounces semisweet chocolate, chopped (or chocolate chips)
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder (I used a Starbucks medium roast) 10 tablespoons (1¼ sticks) unsalted butter, softened but still cool
1½ cups packed (10½ ounces) light brown sugar
½ cup (3½ ounces) granulated sugar
12 ounces (about 2 cups) semisweet chocolate chips (I used dark chocolate chips)
1. Sift together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
2. Melt the chocolate in a medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth; remove from the heat. (or heat in a microwave. Oh modern technology) In a small bowl, beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder over to dissolve, and set aside.
3. Either by hand or with an electric mixer, beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Do not overbeat. Fold in the chocolate chips. Cover with plastic wrap and let stand at room temperature until the consistency is and fudge-like, about 30 minutes (mine accidentally sat all day and turned out just fine)
4. Preheat oven to 350 degrees. Dollop the dough onto baking sheets, about 1-2 inches in size.
5. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-15 minutes. (Attempt not to eat all at once. You need to finish your dinner young man/lady!)