Averie Cooks

-1 To a large microwave-safe bowl, add the chocolate and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 10-second increments until chocolate can be stirred smooth. Set aside to cool, about 10 to 15 minutes.
-1 Add the granulated sugar, oil, vanilla, and whisk to combine.
-1 Add the eggs, optional espresso granules (enhances the chocolate flavor), and whisk to combine.
-1 Add the flour, baking powder, salt, and stir until just combined; don’t overmix.
-1 Cover bowl with plasticwrap and place in the fridge to chill for at least 4 hours, overnight is better. The dough is more like brownie batter than cookie dough and baking with unchilled dough absolutely will not work.
-1 After dough has chilled, preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
-1 Using a 2-tablespoon cookie scoop or your hands, form approximately 15 equal-sized mounds of dough; don’t flatten.
-1 Add confectioners’ sugar to a small bowl and dredge mounds very well thorough sugar before placing on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
-1 Bake for about 10 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked and soft-looking in the center; don’t overbake. Cookies firm up as they cool.
-1 Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.