Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
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|Serving Size: 1 Recipe (926g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1635 (62%)|
|Amt Per Serving||% DV|
|Total Fat 181.6g||242 %|
|Saturated Fat 105.2g||526 %|
|Monounsaturated Fat 54.3g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 1091.9mg||336 %|
|Sodium 85665.5mg||2954 %|
|Potassium 1363.6mg||36 %|
|Total Carbohydrate 240g||71 %|
|Dietary Fiber 16.8g||67 %|
|Sugars, other 223.2g|
|Protein 49.4g||71 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2658
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