3/4 cup All Purpose flour
1 1/2 tsp Baking Powder
1 1/2 teaspoon Salt
1/4 cup Espresso
1 1/2 tsp Vanilla Extract
3/4 cup Unsweetened Chocolate, chopped (72%)
2 1/4 cups Bittersweet Chocolate, chopped (62%)
1/2 cup Butter unsalted, softened
6 Eggs, whole, at room temperature
2 cups Sugar
2 1/2 cups Chocolate Chips
**Before beginning, make sure to freeze the chocolate chips. If you do not freeze them, they will melt while baking and the cookies will not have chunks of chocolate.
Sift flour, baking powder, and salt into a bowl. Set aside.
Melt remaining chocolate in a bowl over a double boiler (be careful not to burn the chocolate once melted) Whisk in butter.
Whisk together eggs and sugar to ribbon stage (the mixture becomes very, very thick and pale in color). Approximately 6-8 minutes
Once eggs and sugar are ready, slowly add in chocolate mixtures, and scrape bowl. Then add all dry ingredients, and scrape bowl again. Add espresso and vanilla extract.
Change mixer attachment from whisk to paddle. Add frozen chocolate chips, and mix until combined. Make sure to not over mix, or the mixture will get too crumbly.
Pour mixture onto a sheet pan that is lined with parchment or wax paper, and let sit overnight in refridgerator to set.
The next day, divide and roll into logs (which can be sliced), or scoop and roll into balls. Store in freezer
Right before baking, roll in powdered sugar then place cookies on baking sheet
Convection Oven: 315° for 9 minutes, low fan and no vent
Regular Oven: 350° for 13-15 minutes
Making these cookies at home, they will look a little different. The cookies will puff up and have some cracks when done, but they will still be delicious!