This variation on our Basic Drop Cookies, suggested by a reader, yields medium-soft cookies with great chocolate flavor. For just plain chocolate cookies, bake without add-ins; but chocolate chips, nuts, and dried fruit (cranberries, diced apricots, cherries) are all deliciously complementary.
Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
Beat together the butter, sugars, cocoa powder, salt, baking soda, baking powder, and vanilla until well blended.
Add the egg, beating until smooth. Scrape the sides of the bowl, and beat again until smooth. If you're going to add chips, nuts, or dried fruit, beat in the 2 tablespoons milk; if you're going to bake plain cookies without add-ins, omit the milk.
Add the flour and espresso powder, mixing to combine.
Stir in the chips, nuts, etc., if you're using them.
Drop the cookies by the traditional "tablespoonful" (actually about 4 measuring teaspoons) onto the prepared baking sheets, spacing them about 2" apart. A tablespoon cookie scoop works well here.
Bake the chocolate cookies for 12 to 14 minutes, until they've lost their shiny appearance and look like they're set. Remove them from the oven, and cool right on the pans; or transfer to a rack to cool.
Serve the chocolate cookies slightly warm or at room temperature. Store in an airtight container at room temperature for several days; freeze for longer storage.
For smaller (2 1/2") chocolate cookies, drop the dough by the heaping teaspoonful onto the baking sheet. Bake the cookies for 9 to 10 minutes, until they appear set. Yield: about 4 dozen cookies.
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