Adapted from Cook’s Illustrated. Cook’s has intricate directions and an explanation of why these steps works. Please see their website for full information.
Makes 22 large or 40 smaller cookies / 325F one tray at a time
1 cup flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups packed brown sugar
3 large eggs
4 tsp. instant espresso powder (optional)
1 tsp. vanilla extract
4 ounces unsweetened chocolate, broken up
4 Tbsp. butter
For rolling – place in separate bowls:
1/2 cup granulated sugar
1/2 cup confectioner’s sugar
Preheat oven to 325 with rack in middle. Line 2 baking sheets with parchment.
Whisk flour, cocoa powder, baking powder, baking soda and salt together in medium bowl.
Whisk brown sugar, eggs, espresso powder, and vanilla together in a large bowl.
Combine chocolate and butter in microwave safe bowl and microwave (at 50% power) until melted, stirring occasionally about 2-3 minutes.
Whisk melted chocolate into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let sit at room temp. for 10 minutes.
Scoop about 2 Tbsp. batter at a time (these were too big for us so we used about 1 Tbsp.) Form into balls (a joke, just drop them). Drop into granulated sugar, roll into a ball and coat evenly with sugar. Then place in confectioner’s and roll to coat. Evenly space half (11 of the large size) on baking sheet.
Bake cookies one tray at a time, until puffed and cracked and edges begin to set but centers are still soft – about 12 minutes.
Let cool completely on sheet.