Directions
- 1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2Melt the chopped chocolate and butter together in a microwave-safe bowl in 15-second bursts, stirring between each, until smooth.
- 3Set aside the melted chocolate and butter mixture.
- 4In a stand mixer with the whisk attachment, beat the eggs, brown sugar, and white sugar on high for about 3 minutes until pale and thick.
- 5With the mixer on low, slowly pour in the warm chocolate mixture and mix until smooth.
- 6Add the flour, cocoa powder, salt, and espresso powder, and mix just until combined.
- 7Immediately scoop the dough onto the prepared baking sheets, spacing the scoops about 2 inches apart.
- 8Bake for 10 minutes, or until the cookies are crackly on top and set at the edges but still soft in the center.
- 9Cool on the tray, then enjoy!
Ingredients
- 227 grams bittersweet chocolate, chopped
- 6 Tablespoons unsalted butter
- 150 grams brown sugar
- 50 grams white sugar
- 2 eggs, room temperature
- 94 grams all purpose flour
- 22 grams cocoa powder
- 0.25 teaspoon salt
- 2 teaspoons espresso powder
Equipment
baking sheetsparchment papermicrowave-safe bowlstand mixerwhisk attachment
Related recipes
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert
Coconut Custard Pie
American · Dessert
Boxed cake hack
American · Dessert
Salty Honey and Browned Butter Bars
American · Dessert1h 20m
Milk bread maple bar donut twists
American · Dessert
Hot Milk Sponge Cake
American · Dessert
Bananas Foster
American · Dessert
Whipped Cream Cake
American · Dessert
Teenage Mutant Ninja Turtle Pudding Pies
American · Dessert2h 26m
Salty Honey and Brown Butter Bars
American · Dessert
Peach Cobbler Butter Swim Biscuits
American · Dessert