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Ingredients
  • 12 ounces unsalted butter (about 3 sticks; 340g)
  • 6 ounces finely chopped dark chocolate, about 72% (about 1 cup; 170g)
  • 16 ounces white sugar (about 2 ¼ cups; 450g)
  • 2 ounces light brown sugar (about ¼ cup, packed; 55g)
  • 1 ¾ teaspoons (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 6 large eggs, straight from the fridge (about 10 ½ ounces; 295g)
  • ½ ounce vanilla extract (about 1 tablespoon; 15g)
  • 1 teaspoon instant espresso powder, such as Medaglia d’Oro (optional)
  • 4 ½ ounces all-purpose flour, such as Gold Medal (about 1 cup, spooned; 125g)
  • 4 ounces Dutch-process cocoa powder, such as Cacao Barry Extra Brute (about 1 ⅓ cups, spooned; 115g)
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