Yields 12 cookies
ingredients
directions
Preheat the oven to 350ºF (175ºC). 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, but if you use your muscles, you’ll get through it. Stir one third of the egg mixture into the chocolate mixture to lighten it; again, 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 1 hour.
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.