Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a heatproof bowl over simmering water (or in the microwave), melt the chopped dark chocolate and butter together, stirring frequently until smooth. Stir in instant coffee powder if using. Remove from heat and let cool slightly for 5 minutes.
- In a large mixing bowl, combine eggs, granulated sugar, and brown sugar. Using an electric mixer on medium-high speed, beat for 5-7 minutes until the mixture is pale, fluffy, and nearly doubled in volume.
- Pour the melted chocolate mixture into the egg mixture, add vanilla extract, and beat until well combined and glossy.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the chocolate mixture using a spatula until just combined. Do not overmix. Fold in chocolate chips.
- For thicker cookies, refrigerate the dough for 30 minutes (optional but recommended).
- Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes. The edges should look set while the centers remain slightly soft and glossy. Do not overbake.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Make Ahead: Cookie dough can be refrigerated for up to 3 days or frozen for up to 2 months.
Tips: For extra fudgy cookies, slightly underbake them. They will continue to set as they cool. The crackly top forms best when eggs and sugar are beaten for the full 5-7 minutes.