Makes about 5 dozen cookies. Recipe is from King Arthur Flour.
11⁄3 cups chopped bittersweet chocolate or chocolate chips
1/2 cup unsalted butter
2⁄3 cup sugar
3 large eggs
2 tsps. vanilla
2 tsps. espresso powder
1/2 tsp. baking powder
1/4 tsp. salt
12⁄3 cup all-purpose flour
Confectioners’ sugar, for coating
1. Place the chocolate and butter in a small saucepan or microwave-safe bowl and heat or microwave until the butter melts. Remove from heat and stir until the chocolate melts and the mixture is smooth.
2. In a separate bowl, beat together the sugar, eggs, vanilla and espresso powder. Stir in the chocolate mixture, baking powder, salt and flour. Chill the dough for 2 to 3 hours or overnight; it’ll firm up considerably.
3. Put about a cup of confectioners’ sugar into a shallow bowl. Using a teaspoon-sized cookie scoop, a spoon or your fingers, scoop out heaping teaspoon-sized portions of the dough roughly 11/4 inches in diameter. Drop the dough balls into the sugar as you go. Once about five or six are in the bowl, shake and toss to coat the dough with sugar. Don’t put in too many balls at once; they’ll just stick together.
4. Place the coated dough balls on a lightly greased or parchment-lined cookie sheet, leaving about 11/2 inches between them. Bake the cookies in a preheated 325-degree oven for 10 to 12 minutes, switching the position of the pans midway through the baking time. As the cookies bake, they’ll flatten and crinkle. Remove the cookies from the oven and cool on a wire rack.