The Big Winooski

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line two sheet pans with parchment paper.

Step 2

In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder.

Step 3

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar, honey, espresso powder, and vanilla. Whisk on high speed until the mixture ribbons thickly.

Step 4

Put the butter and chopped chocolate in a heatproof bowl and set it over a saucepan of simmering water (to make a double boiler). Stir until melted.

Step 5

Using a sturdy wooden spoon, stir the flour mixture into the melted chocolate mixture until well combined. This becomes a very thick paste, but if you use your muscles, you'll get through it. Stir one third of the egg mixture into the chocolate mixture to lighten it; again, this takes a little muscle. Add the lightened chocolate mixture to the remaining egg mixture in the mixer bowl and whisk on medium speed until the batter is smooth and shiny. Using a wooden spoon, fold in the chocolate chips.

Step 6

If the dough isn't already firm, cover the bowl with plastic wrap and refrigerate until scoopable, about 1 hour.

Step 7

Dip a medium (1 1/2-ounce) cookie scoop in hot water (don't dry off after dipping), then scoop leveled scoops of the dough and place them on the prepared sheet pans 1 inch (2.5 cm) apart. Dampen your hands with water and gently press down on the cookies with your palm to flatten them a bit. Bake until the cookies just begin to lose their shine on top (they'll still have a "sheen" but they will no longer be shiny), 10 to 12 minutes.