These rich cookies will send chocolate lovers straight to chocolate heaven.
3-1/3 cups semi-sweet chocolate chips, divided
2 cups milk chocolate chips
2-1/4 cups flour
1/2 cup unsweetened cocoa powder (Dutch process recommended)
1 teaspoon espresso powder (optional)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1/2 cup sugar
1 cup packed light brown sugar
2 teaspoons vanilla
1 cup toasted walnuts or pecans, chopped (optional)
1-1/2 to 2 cups powdered sugar
In microwave-safe bowl, melt 1-1/3 cups of semi-sweet chocolate chips in microwave on high for 1-2 minutes, stopping to stir every 20 seconds, until the last chips melt in when stirred; set aside. In separate bowl, whisk together the flour, cocoa, espresso powder, baking soda, baking powder and salt; set aside. In large bowl, use an electric stand or hand-held mixer to beat the butter, sugar, and brown sugar until creamy. Add the melted chocolate and beat it in until well mixed. Add eggs and vanilla and mix until well combined. With mixer running, gradually add dry mixture 1/2 cup at a time until well combined. Fold in the nuts (if using) & remaining semi-sweet and milk chocolate chips. Use a scoop or your hands to form walnut-size dough balls and place on baking sheet; cover with plastic wrap and refrigerate for 2-3 hours. Preheat oven to 350 degrees. Remove dough balls from fridge; roll each one in powdered sugar, coating them well; place on a parchment-lined baking sheet 2" apart. Bake for 18-20 minutes. Let cool on pan 5 minutes, then remove to a cooling rack. TO MAKE AHEAD AND FREEZE: place cookie dough balls (don't roll them in powdered sugar) in ziploc bags and freeze. To bake, remove from freezer, let them thaw, roll in powdered sugar, and bake as explained above.