Double Chocolate Chip Cookies

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350ºF (176ºC).

Line 2 baking sheets with parchment paper.

Whisk flour, cocoa, baking powder, and salt together in medium bowl; set aside.

Microwave chocolate at 50 percent powder for 2 minutes.

Stir chocolate and continue heating until melted, stirring once every additional minute; set aside to cool slightly.

Whisk eggs and vanilla together in medium bowl, sprinkle coffee powder over top to dissolve, and set aside.

Using stand mixer, fitted with paddle, beat butter, brown sugar, and white sugar at medium speed until combined, about 45 seconds, mixture will look granular.

Reduce speed to low, gradually add egg mixture, and mix until incorporated, about 45 seconds.

Add melted chocolate in steady stream and mix until combined, about 40 seconds, scraping down bowl as needed.

With mixer still running on low, add dry ingredients, chocolate chips and nuts, and mix until just combined. Do not over-beat.

Cover bowl of dough with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.

Working with 2 tablespoons of dough at a time, roll into balls and space 1 ½ inches apart on prepared sheets.

Bake until edges of cookies have just began to set but centers are still very soft, about 8 to10 minutes, switching and rotating sheets halfway through baking (after 5 minutes). But I prefer the 8 minutes.

Transfer cookies to wire rack, and let cool to room temperature before serving.