CCCC Cookies

Position oven racks in upper and lower thirds of the oven. Preheat oven to 350°.

Line a large rimmed baking sheet with parchment paper. Place chocolate in a heatproof bowl. Microwave on high in 30-second intervals until melted, stirring well after each interval. Pour chocolate onto prepared baking sheet. Using an offset spatula or the back of a spoon, smooth chocolate into a thin, even layer. Place in freezer or refrigerator until completely firm, 20 to 45 minutes.

Meanwhile, in a medium bowl, whisk together oats, flour, baking soda and salt.

In a large bowl, combine butter, sugars, espresso powder, vanilla, cardamom and cloves. Beat with a mixer on medium until creamy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce mixer speed to low. Gradually beat in oats mixture until combined.

Break chocolate into roughly 2×1-inch shards. Add three-quarters of the shards to cookie dough; mix on low just until combined. Using a 1/3-cup measure, drop three mounds of dough onto each of two cookie sheets lined with parchment paper, spacing evenly. Flatten mounds to a 3-inch diameter. Press a few of the remaining chocolate shards on top of each cookie.

Bake until cookies are set but still soft in the centers and edges are light golden, about 15 minutes, rotating cookie sheets from top to bottom and front to back halfway through baking time. Let stand 2 minutes on cookie sheets. Transfer to wire racks to cool completely. Repeat with remaining dough and chocolate shards.