Preheat the oven to 325 degrees F (160 degrees C).
Using a double boiler, melt the
Butter (3/4 cup)
Semi-Sweet Chocolate Chips (1 cup)
over medium heat. Allow mixture to cool to room temperature.
In a small bowl, combine the
Unbleached All Purpose Flour (1 1/2 cups)
Unsweetened Cocoa Powder (3/4 cup)
Salt (1/2 tsp)
Baking Soda (3/4 tsp)
. Set aside.
In a large mixer bowl, beat the
Granulated Sugar (2 1/4 cups)
Large Eggs (3)
Pure Vanilla Extract (1 tsp)
until well-combined and fluffy.
Gradually add the cooled chocolate mixture to the egg mixture; beat until combined.
Gradually add the flour mixture; beat until just incorporated.
Using a rubber spatula or wooden spoon, stir in the
Espresso Chocolate Chips (1 2/3 cups)
Drop onto an ungreased baking sheet by rounded tablespoons
Bake for 8-10 minutes or until edges are firm, but the center is still slightly soft.
Cool cookies on a baking sheet for 2 minutes before transferring them to a wire rack to finish cooling.