Chocolate Indulgence Cookies

by Ellie Weightman (adapted from America's Test Kitchen recipe under a different recipe name)

2 cups all-purpose flour
½ cup Dutch-processed cocoa powder (regular cocoa powder can be substituted)
2 tsp baking powder
3/4 tsp salt
4 large eggs
2 tsp vanilla extract
2 tsp instant espresso powder or regular instant coffee
10 tblsp (1 1/4 sticks) unsalted butter, softened
1 ½ cups packed light brown sugar
½ cup granulated sugar
16 oz semisweet chocolate, melted and cooled
12 oz semisweet chocolate chips (2 cups)
½ cup chopped walnuts (optional)
½ tsp peppermint extract (optional - see below)

Adjust oven rack to the middle position and heat the oven to 350 degrees.  Whisk the flour, cocoa, baking powder and salt together in a large bowl.  In a separate bowl, whisk the eggs, vanilla and instant coffee together until the coffee is dissolved.

Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy (3-6 minutes).  Beat in the egg mixture until incorporated, about 30 seconds.  Beat in the melted chocolate, about 30 seconds, scraping down the bowl and beaters as needed.

Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds.  Stir in the chips and walnuts (optional) until incorporated.  Cover the bowl of dough with plastic wrap and let stand at room temperature until the consistency is scoop-able and fudge-like, about 30 minutes.

Working with 3 tablespoons of dough at a time, scoop the dough into balls and lay on three parchment-lined baking sheets, spaced 2 inches apart.  Bake the cookies, one sheet at a time, until the edges are set and the tops are cracked but the centers are still soft and underdone (peek thru the cracks to check the centers) 10-12 minutes, rotating the baking sheet halfway through the baking.

Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.       

Optional:

Add ½ tsp peppermint extract when adding the vanilla extract for a chocolate mint flavor.

Add the walnuts when adding the chips at the end of the recipe.