Triple Chocolate Whoppers
6 ounces high quality semisweet baking chocolate, such as Valrhona or Callebaut, chopped into large chunks
2 oz. unsweetened chocolate chopped into large chunks
1 teaspoon tablespoons plus 2 instant espresso powder
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup (6 oz.) good quality semisweet chocolate chips, such as Ghiradelli
Preheat the oven to 325 degrees F (163 degrees C).
Lightly grease 2 baking sheets. Set aside.
Drop by large tablespoonfuls onto the greased baking sheets at least 3 inches apart. If you want your cookies to look uniform in size then use a 2 oz. cookie or ice cream scoop. Bake immediately to prevent the chocolate from hardening for 10 to 12 minutes. Rotate the pan halfway through the baking time. The cookies will still be very soft and sticky inside, but do not overcook the cookies or they will be crispy, rather than chewy. Cool for 10 minutes on the baking sheets before gently removing the whoppers to a baking rack to cool completely.
Makes about 1 dozen 3-inch cookies