Double Chocolate Espresso Cookies
- 2 cups AP flour
- 1/2 cup Dutch-processed cocoa powder
- 2 tsp baking powder
- 1 teaspoon salt
- 16 oz semi-sweet chocolate, chopped
- 4 large eggs
- 2 tsp vanilla extract
- 1 shot espresso approx 1/4 cup (regular coffee works too)
- 10 TBSP unsalted butter, room temp (ya it’s a lot!)
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 1 cup semi sweet chocolate chips
Combine flour, cocoa, baking powder and salt, stir with whisk
Melt chocolate in bowl set over simmering water (or melt in microwave if you prefer) stir until smooth
Beat eggs, vanilla and espresso with a fork, set aside
Beat butter until smooth and creamy, scraping sides often
Beat in sugars until well combined
Add chocolate scraping sides of bowl often
Add egg mixture
Add flour mixture blending until just combined
Fold in chocolate chips by hand, trying to not over mix
Cover with wrap and allow to stand at room temp for about 30 mins until it becomes fudge like … this part is really important!!!
Preheat oven to 350
Line baking sheets with parchment or Silpat
With about a heaping TBSP roll dough into a ball placing about an inch or so apart on the baking tray
Bake for about 15-18 minutes. Tops will look cracked but centres with still be gooey.
Allow to cool on tray for about 10 minutes (they are REALLY breakable at this point)
Cool for a further 10 minutes (or more) on wire racks.
They become fudge like on the inside with a gorgeous crispy exterior.