Over the Top Chocolate Cookies

Ingredients

·                         1/2 cup  Dutch-process cocoa powder                      

1/4 cup all-purpose flour

·                         1/4 teaspoon baking powder

·                         3 large eggs, at room temperature

·                         1/2 cup dark brown sugar, packed

·                         2 tablespoons honey

·                         1 tablespoon instant espresso powder

·                         1 teaspoon vanilla extract

·                         3 tablespoons butter

·                         10 ounces bittersweet chocolate, finely chopped

·                         1 cup bittersweet chocolate chips

Directions

Preheat the oven to 350 degrees F

Line two sheet pans with parchment paper.

In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder.

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar, honey, espresso powder, and vanilla. Whisk on high speed until the mixture ribbons thickly.

Put the butter and chopped chocolate in a heatproof bowl and set it over a saucepan of simmering water (to make a double boiler). Stir until melted.

Using a sturdy wooden spoon, stir the flour mixture into the melted chocolate mixture until well combined. This becomes a very thick paste,. Stir one third of the egg mixture into the chocolate mixture to lighten it;  this takes a little muscle. Add the lightened chocolate mixture to the remaining egg mixture in the mixer bowl and whisk on medium speed until the batter is smooth and shiny. Using a wooden spoon, fold in the chocolate chips.

If the dough isn't already firm, cover the bowl with plastic wrap and refrigerate until scoopable, about 45 min.

Dip a medium (1 1/2-ounce) cookie scoop in hot water (don't dry off after dipping), then scoop leveled scoops of the dough and place them on the prepared sheet pans 1 inch (2.5 cm) apart. Dampen your hands with water and gently press down on the cookies with your palm to flatten them a bit. Bake until the cookies just begin to lose their shine on top (they'll still have a "sheen" but they will no longer be shiny), 10 to 12 minutes.