double chocolate espresso cookies

• 1 cup plus 1/2 tablespoon all purpose flour, divided

• 1/4 cup dark chocolate cocoa powder

• 1 1/2 teaspoons instant espresso granules 

• 1 teaspoon baking powder

• 1/4 teaspoon kosher salt 

• 1 3/4 cup semi-sweet chocolate chips, divided

• 3/4 cup brown sugar

• 2/3 cup white sugar

• 2 extra large eggs

• 1 teaspoon vanilla extract

• 1 stick (8 tablespoons) unsalted butter, cubed 

• Fleur de Sel 

Preheat the oven to 350 degrees F. 

Line two large baking sheets with parchment paper. Set aside. 

Sift 1 cup of all purpose flour together with the cocoa powder, instant espresso, baking powder, and salt into a medium mixing bowl. Set aside. 

Mix together the remaining 1/2 tablespoon of all purpose flour with 1/2 cup of the chocolate chips. Set aside. 

Heat the butter and 1 1/4 cup chocolate chips in a heatproof bowl set over a pot of simmering water (a double boiler), ensuring that the water is not touching the bottom of the bowl. Slowly melt the butter and chocolate together stirring with a whisk until the chocolate is just melted and the mixture is smooth. Remove from heat and allow to slightly cool. 

Meanwhile, add the brown and white sugar, eggs and vanilla extract to the bowl of a stand mixer fitted with a whisk attachment. Turn the mixer on slow and beat for 30 seconds then increase the speed to level 8 and whisk for 5 minutes. 

Once the egg and sugar mixture has whipped for 5 minutes turn the speed down to low and slowly add in the melted chocolate and butter then add the dry ingredients until the mixture just combines. Turn off the mixer and use a rubber spatula to mix in any bits at the bottom of the bowl that may have not been incorporated. Fold in the remaining chocolate chips.

Using an ice cream scoop, scoop 12 rounded balls of dough onto the parchment lined baking sheets (6 balls per sheet in 2 rows of 3). Bake for exactly 12 minutes then remove the cookies from the oven and sprinkle with a bit of fleur de sel. Allow to cool before serving.