Dark-Chocolate Cookies with Espresso

This recipe came from Martha's Cookies that came in the email. Make sure you do not over bake them, they will be crunchy. If someone likes chocolate you will like these.

Ingredients:

1 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
1 cup all-purpose flour (spooned and leveled)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder
8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped

Directions:

Preheat oven to 350

In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.

Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.

Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely. (To store, keep in an airtight container at room temperature, up to 3 days.)