A rich dark chocolate cookie, with a buttery taste that will melt in your mouth. Take one bite and you will say "wow"
Makes 18 3 inch cookies
2 cups all purpose flour
½ cup cocoa powder
½ teaspoon salt
½ teaspoon baking soda
2 tablespoons instant espresso powder
1 ½ teaspoon pure vanilla extract
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg, plus 1 large egg yolk
7 ounces bitter sweet or semisweet chocolate, coarsely chopped
7 ounces coarsely chopped white chocolate
No nutrition information available
1. Preheat oven to 325. Line 2 baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside. In a small bowl, stir together espresso powder, vanilla, and a tablespoon of water; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until light and fluffy, about 5 minutes. Add egg and yolk; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula. At low speed, add flour mixture in small batches, mixing until just combined. Remove bowl from mixer, and stir in chocolate chunks.
4. Using a 2 ounce scoop, scoop heaping balls of dough and place 3 inches apart on prepared baking sheet. Bake until cookies are set, about 20 minutes (really 18 minutes, they should be soft when you remove them from the oven. Remove from oven; let cool completely before removing cookies.