Read on for Rachel's comments and the recipe...
Why is this baked dessert bittersweet? While the dessert is bittersweet thanks to the sheer amount of chocolate (an equal amount of cocoa to flour- a new record for me!) and the espresso, it is also bittersweet because I know some of the cookies will be pulverized into crumbs before the week is out, earmarked for a chocolate crust. Which means that even though they are some of the best cookies I've ever made, I can only eat a couple as-is.
These cookies go well with coffee because just the hint of espresso powder that is present kicks the chocolate flavor to the darkest chocolate flavor I've ever had in a cookie-and I didn't have to use melted chocolate. Imagine how amazing they would be if you served them along side a steaming cup of coffee-best chocolate cookie ever.
Thank you Rachel!