Step 1

In a microwave-safe bow,l add chopped butter and dark chocolate chips.

Step 2

Microwave and stir in short 20-second intervals until the chocolate has melted completely. (It takes 60 seconds in my microwave) Set aside and let cool.

Step 3

Add granulated sugar, brown sugar, eggs, vanilla extract, and coffee extract in a large bowl.

Step 4

Mix using a hand mixer for 5 minutes (set a timer) on medium speed until the mixture is pale in color and light and airy.

Step 5

Mix in the butter-chocolate mixture. Set aside.

Step 6

Whisk together flour, cocoa powder, baking powder, and salt in a medium-sized bowl.

Step 7

Stir the flour mixture into the wet mixture. (Dough will be very loose)

Step 8

Refrigerate for 20 minutes or until the dough is chilled and firm enough to handle and hold a ball shape.

Step 9

Preheat oven to F and line a baking sheet with parchment paper or a silicone mat.

Step 10

Using a standard cookie scoop (2 tablespoons size), scoop out the dough, roll it into a ball, and place it two inches apart on the prepared baking sheet.

Step 11

Bake for 14-16 minutes. (may need more or less time)

Step 12

Remove from oven and let cookies sit on the pans for about 2-3 minutes before removing to a wire rack to finish cooling.

Step 13

Once they are completely cooled, store them in an airtight container.