In a large bowl, beat together the eggs and sugars with a hand mixer or stand mixer for about 5 minutes, until the sugar is almost all dissolved into the eggs. Test: rub some between two fingers and it shouldn’t feel grainy.
¾ cup white granulated sugar, ¼ cup brown sugar, 2 large eggs, room temperature
In a bowl or saucepan, combine the butter, chocolate and instant coffee powder and melt it in the microwave or on the stove. Make sure to stir it to prevent it from burning. Take it off the heat.
⅓ cup unsalted butter, melted, 200 g dark chocolate, ¾ teaspoon instant coffee powder
Add in the cocoa powder to the butter and chocolate mixture while it's still hot. Let it cool slightly.
⅓ cup dutch cocoa powder
Add it into the egg and sugar mixture and beat until completely combined and stir in vanilla.
¾ teaspoon vanilla extract
Add in the flour, salt, baking powder and chocolate chips. Fold it in until just combined. Make sure not to over-mix.
¾ cup all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon salt, ½ cup chocolate chips
Cover the dough and refrigerate until it just slightly firms up to be able to scoop into cookies. About 20-30 minutes. Don't leave it in the fridge for too long as the dough will kind of dry out and the cookies won't come out as shiny. Preheat the oven to 350℉ while the cookie dough is in the fridge.
Scoop the dough onto a lined baking sheet using a 1.5 tablespoon cookie scoop, placed around 2 inches apart.
Bake for 10-12 minutes until the bottom and edges are set. For more gooey/fudgy cookies, bake for around 10 minutes. For cookies that are a bit more set, bake for around 12 minutes. After taking them out of the oven, I like to bang, or drop the pan on the counter. This helps the cookies crack a little bit more.
As the cookies cool, after a few hours, the cookies will set up more.
Let the cookies cool and store in an airtight container.
