11/2 cups (71/2 ounces) all-purpose flour
3/4 cup (21/4 ounces) unsweetened cocoa powder, preferably natural
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons finely ground espresso-roast coffee beans
1 cup (8 ounces) unsalted butter, softened but still cool
3/4 cup plus 2 tablespoons (71/4 ounces) firmly packed dark brown sugar
1/2 cup plus 1 tablespoon (4 ounces) granulated sugar
1 (11/2 ounces by weight) large egg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
11/3 cups (8 ounces) semisweet, milk, or white chocolate chips, or a combination

In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and ground coffee. In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not overmixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla, and salt and stir just until combined. Add the sifted ingredients to the butter mixture in two additions, stirring gently after each addition just until combined. Add the chocolate chips and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
Position the racks in the upper third and lower third of the oven and preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Scoop up 1-inch balls of dough for full-sized cookies or 1/2-inch balls for mini cookies with a spoon or mini scoop. Set the large scoops 2 inches apart or the small scoops 1 inch apart on the prepared pans.

Bake the mini cookies for about 5 minutes and the full-sized cookies for about 8 minutes, and then rotate the pans and bake both sizes for another 3 minutes, or until they are puffed and still look a little wet in the center. Transfer to racks and let cool. (Okay, you can sneak a couple of warm cookies, but let most of the batch cool.)
These cookies will keep for 2 to 3 days in an airtight container, but they will be at their most tender the day you bake them.

Reprinted from Elizabeth Falkner’s Demolition Desserts, Copyright 2007 Tenspeed Press

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