Double Chocolate Cookies Recipe

Ingredients

1 cup flour

1/2 cup unsweetened Dutch-process cocoa

1/2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

1-1/2 cups sugar

2 large eggs

1 tsp vanilla extra

1 tbsp instant espresso powder

8 oz bittersweet chocolate (4 oz melted and 4 oz chopped)

Sparkling sugar (optional)

Preheat oven to 350 degrees
In a medium bowl, sift together flour, cocoa, baking powder, and salt
In an electric mixer, beat butter and sugar together 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 mixture on low, gradually add flour mixture and mix just until combined
Gently fold in chopped chocolate
Use a medium-sized ice cream scoop to drop dough about 2 inches apart and bake for about 15 minutes, rotating sheets halfway through.
Sprinkle cookies with sparkling sugar if desired
Transfer cookies to a wire rack to cool completely. (This recipe makes 22 cookies, but I halved the recipe and they still came out great)