- 16
- 15 mins
- 27 mins
Ingredients
- 8 ounces Bittersweet Chocolate Chunks, divided
- 1/4 cup Unsalted Butter
- 1/2 cup Flour
- 1/4 tsp Baking Soda
- 1/4 cup Cocoa Powder, the darkest you have
- 1 tsp Instant Espresso Powder
- Pinch salt
- 1/2 cup Dark Brown Sugar
- 1/4 cup Sugar
- 1 Egg, large
- 2 tsp Vanilla Extract
- 2 tsp Chocolate Extract
Preparation
Step 1
Melt 4 ounces of the chocolate chunks with the butter. Set aside and cool slightly.
In a medium bowl, sift the flour, baking soda and cocoa. Whisk in the espresso powder and salt.
In the bowl of an electric mixer, combine the chocolate mixture, sugars, egg and vanilla at medium speed.
Reduce the speed to low and add the flour, in 3 parts.
Turn off the mixer and fold in the remaining 4 ounces of chocolate chunks.
Using a scoop, form the dough into 1-inch balls and place on a parchment lined baking sheet, spacing 2 inches apart. Bake in a 325 degree oven for 10-12 minutes or until the cookies have spread into disks and the tops are crackled. They will still be soft.
Set the baking sheet on a cooling rack and let the cookies cool for about 2 minutes. Remove with a spatula to a cooling rack to let cool completely before moving.