Pre-heat to 325
Use silpats or line 2 baking sheets with parchment paper
18 - 3" cookies
2 cups flour
1/2 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda (make sure it is fresh)
2 TB instant espresso powder
1 tsp pure vanilla (use the good stuff)
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup sugar
1 large egg, plus 1 large egg yolk
7 oz bittersweet or semisweet chocolate coarsely chopped (or find semi sweet chunks)
Whisk together flour, cocoa, salt, soda; set aside. In a small bowl stir espresso powder, vanilla, and 1 TB of water. Set aside.
In mixer bowl cream butter and sugars until light and fluffy, about 5 minutes. Add egg and yolk, mix. Add espresso mixture, mix well. At low speed add flour mixture in batches, mixing until combined. Stir in chocolate chunks.
Using 2 oz ice cream scoop, scoop heaping balls of dough and place 3" apart on baking sheets. Bake until set 20 minutes. Remove and cool before removing cookies.
Add 1 very cold glass of milk ( we put ice in ours in this household) and don't let the thought of calories enter your mind. Also delicious with coffee.
Don't feel like baking? Come to Finish it Day and enjoy these cookies here.