Where do I start? These are by far, my very favorite cookie recipe. They contain chocolate, coffee and are salty and sweet. Who doesn't like all of those ingredients!? I have to plan ahead when I make these because they sit for one hour prior to baking, but can still be completed in an afternoon for dessert.
Ingredients
- 10 ounces bittersweet chocolate, roughly chopped
- 6 tablespoons unsalted butter
- 2 tablespoons instant espresso powder
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs, at room temperature
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- Sea salt, for sprinkling
Directions
- Melt 8 ounces of chocolate, the butter, and espresso powder in the top of a double boiler placed over simmering water, stirring until smooth and melted. Remove from heat and let cool slightly.
- Whisk together the flour, baking powder, and salt in a small bowl to combine.
- Whisk together the eggs, sugar, and vanilla extract in a medium bowl to combine. Add the melted chocolate mixture and whisk until fully incorporated. Fold in the flour mixture and remaining 2 ounces of chocolate and mix until just combined. Cover with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
- Preheat oven to 325°F. Line a few baking sheets with parchment paper. Drop the dough onto the baking sheets, spacing the cookies 1-inch apart. Bake for about 10 minutes, until the tops are dry and cracked. Remove from the oven and top with a pinch of sea salt. Let cool for 5 minutes, then transfer to a wire rack and let cool completely.
