Instructions

• Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
• Whisk flour, cocoa, baking powder, baking soda and salt together in a bowl. Set aside
• Whisk the melted chocolate mixture into the large bowl with the egg-sugar mixture. Fold in flour mixture until no dry streaks remain. Refrigerate the dough for at least 30 minutes so that it’s easier to handle. It’s a fairly loose and sticky dough.
• Place the granulated sugar and confectioners’ sugar in separate bowls. Working quickly, roll 2 Tbl of dough into a ball and roll the ball in the granulated sugar then the powdered sugar to coat. Return the bowl to the refrigerator to allow the dough to set if it’s becoming to difficult to roll the dough. Repeat for remaining dough, making 22 total cookies. Evenly space dough balls on prepared sheets, 11 per sheet.
• Bake until puffed and cracked – about 12 minutes. The centers may appear unbaked and gooey. When they cool, the centers will be chewy and fudge-like in contrast to the crispy exteriors.
• *A note about the Espresso Salt: we initially tested these cookies with 1 full teaspoon Espresso Salt. Some found them too salty while others loved the contrast of the salty bits with the dark chocolate. This is a matter of preference. We’ve left the choice up to you.