¾cupsemi-sweet mini chocolate chipsadditional for topping cookies
¾cupwhite chocolate chipsadditional for topping cookies
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
Add the melted butter, brown sugar, granulated sugar, baking powder, espresso powder and salt to a large mixing bowl. Using a hand mixer, beat on medium until well combined.
Add in the eggs and vanilla and beat until incorporated.
Add in the flour and cocoa powder and beat until combined.
Stir in both semi-sweet and white chocolate chips.
Using a 1 tablespoon cookie scoop, place the dough about 1 inch apart onto the prepared cookie sheet. The dough will NOT spread so if you prefer a round and flatter cookie then roll the dough in your hands and press it down before baking. Otherwise, the cookies will have more of a drop appearance.
Top each cookie dough ball with 2 to 4 additional chocolate chips.
Place in the preheated oven and bake for 8-10 minutes, until the edges are firm and the top is set. If the center appears darker than around the edges, it needs to bake a little longer.
Let the cookies cool for 5 to 10 minutes before transferring to a cooling rack or paper towel to cool completely.
Place in an airtight container and store at room temperature for up to 5 days.