Preheat oven to 350 degrees and line two baking sheets with parchment paper. Melt chocolate and butter in a medium saucepan on low heat, stirring constantly until the chocolate is ¾ of the way melted. Remove from heat then allow the mixture to sit as the chocolate continues to melt. Stir occasionally until smooth then set aside to cool slightly.

In a large bowl, beat the eggs, sugar, vanilla, baking powder and salt on high speed for 5–6 minutes, until the batter is thick, creamy and completely smooth. Once the desired consistency has been achieved, reduce speed to low and mix in the melted chocolate and coffee until thoroughly combined.

Fold in flour and cocoa powder just until incorporated then cover and chill the dough for at least 30 minutes.

Form the cookies by dropping 2 Tbsp of dough onto the parchment paper about 2" apart. (Using a small ice cream scoop really helps with this job!) Bake cookies 12–14 minutes, rotating baking sheets halfway through.

The cookies are done when the center is set but not firm. Remove from the oven, slide the parchment onto a wire cooling rack and allow them to cool. Enjoy!