Cooking Instructions:

Begin by melting the dark chocolate and butter (or coconut oil) using a double boiler or in the microwave. If using the microwave, heat in increments, stirring frequently until smooth and warm.

In a mixing bowl, beat the brown sugar and eggs (or flax egg) with an electric mixer until the mixture is light and fluffy. Gradually add the melted chocolate mixture and instant espresso powder, beating on low speed until well combined.

In a separate bowl, stir together the all-purpose flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, folding until just combined. If desired, stir in additional chocolate chips.

Refrigerate the dough for 15 to 30 minutes to firm it up. If the dough is chilled for more than an hour, allow it to soften slightly before shaping.

Preheat the oven to 355°F (180°C) or 350°F (175°C). Using a cookie scoop, shape the dough into balls and place them on a parchment-lined baking sheet, spacing them at least 2 inches apart.

Bake the cookies for 11 minutes, then remove them from the oven and gently bang the baking sheet to flatten the cookies. Return to the oven and bake for an additional 10 to 12 minutes until the tops are cracked and dry.

Allow the cookies to cool on the baking sheet for 3 minutes before transferring them to a cooling rack. Sprinkle with flaky sea salt while warm and let them cool completely before storing in an airtight container.

Extra Tips:

To guarantee the best texture, make certain the melted chocolate is still warm when you add it to the wet ingredients.

Avoid overmixing the dough to maintain the chewy and fudgy consistency of the cookies.

If you're looking to enhance the flavors further, consider adding a splash of vanilla extract or using different types of chocolate for added variety. Additionally, these cookies are ideal for chocolate lovers as they combine espresso and brownie flavors in a delightful cookie form.