Chocolate chip cookies

Ingredients:

• 1 cup flour
• 1/3 cup cocoa powder
• 2 tsp instant espresso powder
• 1 teaspoon baking powder
• 0.5 tsp fine salt
• 1/4 teaspoon of baking soda
• 120 g dark chocolate, chopped
• 110 g butter, cut into pieces
• 1 cup brown sugar
• 3 large eggs
• 1 cup powdered sugar

Preparation:

1. In a small bowl, whisk together flour, cocoa powder, coffee, baking powder, salt, and baking soda.
2. Melt the chocolate and butter in a medium bowl in the microwave in 1-minute intervals, stirring, until smooth. Let cool slightly.
3. In a large bowl, beat the brown sugar and eggs with a mixer on medium-high speed until thick, about 2 minutes. Pour the chocolate mixture into the egg mixture and whisk. Add the flour mixture and mix. Refrigerate the dough for at least 2 hours or overnight.
4. Position oven racks in the lower and upper thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
5. Place powdered sugar in a small bowl. Scoop a tablespoon of dough and form into balls. Refrigerate half of the dough balls. Roll the remaining balls in powdered sugar, coating them generously (the dough shouldn't show through). Place the balls on the prepared baking sheets, spacing them about 2.5 cm apart.
6. Bake until the cookies are puffy and dull on top and the edges are firm, 12 to 14 minutes. Cool on the baking sheets for a few minutes, then transfer to a wire rack and cool completely. Once the baking sheet is cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container for up to 3 days.