Thick And Chewy Chocolate Cookies Recipe

Sift together flour, cocoa, baking powder and salt in medium bowl; set aside. Melt chocolate in medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice until smooth; remove from heat. Beat eggs and vanilla lightly with fork; sprinkle coffee powder over to dissolve and set aside.

In the bowl of a standing mixer fitted with paddle attachment (or with hand mixer), beat butter at medium speed until smooth and creamy, about 5 seconds with standard or 15 seconds with a hand mixer. Beat in sugars until combined (45 seconds or 1 1/2 minutes). Reduce speed and gradually add in egg mixture, beating about 45 seconds. Add chocolate in a steady stream and beat until combined (40 seconds or 1 minute).

Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour and mix until combined (40 seconds with standard or 1 minute with hand mixer). Do not overbeat.

Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.

Meanwhile, adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line cookie sheets with parchment paper. Leaving about 1 1/2 inches between each ball, place a golf-ball size hunk of dough on cookie sheets.

Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.

Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.