Ingredients Jump to Instructions ↓

  1. 4 oz 113g Unsweetened chocolate - chopped

  2. 3 cups 330g / 11oz Semisweet chocolate chips

  3. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick) - cut into bits

  4. 1/2 cup 31g / 1.1oz All-purpose flour

  5. 1/2 teaspoon 2 1/2ml Double-acting baking powder

  6. 1/4 teaspoon 1 1/3ml Salt

  7. 4 teaspoons 20ml Eggs - at room temperature (large)

  8. 1 1/2 cups 297g / 10oz Sugar

  9. 1 tablespoon 15ml Instant espresso powder

  10. 2 teaspoons 10ml Vanilla

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a metal bowl set over a saucepan of simmering water melt the unsweetened chocolate, 1 1/2 cups of the chocolate chips, and the butter, stirring until the mixture is smooth, and remove the bowl from the heat. In a small bowl stir together the flour, the baking powder, and the salt. In a bowl beat the eggs with the sugar until the mixture is thick and pale and beat in the espresso powder and the vanilla. Fold the chocolate mixture into the egg mixture, fold in the flour mixture, and stir in the remaining 1 1/2 cups chocolate chips. Let the batter stand for 15 minutes. Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper and bake the cookies in the middle of a preheated 350 degree oven for 8 to 10 minutes, or until they are puffed and shiny and cracked on top. Let the cookies cool on the baking sheets, transfer them to racks, and let them cool completely. This recipe yields 36 cookies.


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