American Brownie Cookies

Ingredients:

• 0.5 cups premium flour
• 3/4 tsp baking powder
• 0.5 tsp salt
• 220 g dark chocolate, chopped
• 4 tablespoons unsalted butter
• 2 large eggs, room temperature
• 3/4 cup sugar
• 1 tbsp. dry instant espresso
• 1 tsp vanilla extract

Preparation:

1. Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
2. In a microwave-safe bowl, combine 170g of chopped chocolate and butter. Microwave in 45-second intervals, stirring, until melted, about 2 minutes. Let cool slightly.
3. Meanwhile, in a large bowl, combine the eggs and sugar and beat with a mixer on medium-high speed until very thick and pale, about 5 minutes. Combine the espresso powder and vanilla extract in a small bowl, then fold into the egg mixture.
4. Stir the warm chocolate mixture into the egg mixture. Reduce the mixer speed to low and stir in the flour mixture. Then add the remaining 50 g of chopped chocolate and fold in with a silicone spatula (the dough will be soft).
5. Drop the dough into mounds (1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches (5 cm) apart. Bake, rotating the baking sheets halfway through, until the cookies are set around the edges and the tops are crisp, 10-14 minutes. Let cool completely on the baking sheets.