Step 1: Beat the Eggs and Sugar
In a large mixing bowl, beat together the eggs, granulated sugar, and brown sugar using a hand mixer or stand mixer for about 5 minutes.
Continue mixing until the sugar is mostly dissolved and the mixture becomes pale and fluffy.
Step 2: Melt the Chocolate
In a microwave-safe bowl or saucepan, combine the butter, dark chocolate, and instant coffee powder.
Melt gently in the microwave or over low heat on the stove, stirring frequently to prevent burning.
Step 3: Add Cocoa Powder
Stir the cocoa powder into the warm chocolate mixture until smooth.
Allow the mixture to cool slightly.
Step 4: Combine Wet Ingredients
Pour the chocolate mixture into the whipped egg mixture.
Add vanilla extract and mix until fully combined.
Step 5: Add Dry Ingredients
Fold in the flour, salt, baking powder, and chocolate chips.
Mix gently until just combined. Do not overmix.
Step 6: Chill the Dough
Cover the dough and refrigerate for 20–30 minutes until slightly firm enough to scoop.
Avoid chilling too long, as it may affect the shiny crackly tops.
While chilling, preheat the oven to 350°F (175°C).
Step 7: Scoop the Cookies
Line a baking sheet with parchment paper.
Scoop the dough using a 1.5-tablespoon cookie scoop, spacing the cookies about 2 inches apart.
Step 8: Bake
Bake for 10–12 minutes until the edges are set.
For extra fudgy cookies, bake closer to 10 minutes.
For slightly firmer cookies, bake closer to 12 minutes.
Optional: Gently bang the baking tray on the counter after baking to create extra cracks on top.
Step 9: Cool
Let the cookies cool on the tray before transferring.
The cookies will continue to set as they cool.
Step 10: Store
Store in an airtight container at room temperature.