Ingredients: |
Ingredients: 8 ounces dark chocolate, chopped
1/4 cup unsalted butter
3 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
2 tablespoons unsweetened natural cocoa powder
1 teaspoon instant espresso granules, optional but highly recommended (doesn't make cookies taste like coffee, rather enhances the overall chocolate flavor)
1/4 teaspoon baking powder
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips
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Directions: |
Directions:1. In a large, microwave-safe bowl, add the chopped chocolate, butter, and heat on high power to melt. Heat in 15-second increments until chocolate can be stirred smooth. Set aside to cool.
2. In a large bowl, combine the eggs, sugar, vanilla, and beat on medium-high speed until pale yellow and thick, about 5 minutes.
3. Scrape down the sides of the bowl, and add the flour, cocoa powder, instant espresso granules, baking powder, optional salt, and beat on low speed until combined and smooth.
4. Add the melted chocolate and butter mixture, and beat on low speed until combined and smooth.
5. Add the chocolate chips and beat on low until combined.
6. Cover bowl with plasticwrap and place in the freezer for about 30 minutes.
7. After dough has chilled enough to scoop (a little loose is okay; this dough is sticky and will stick to your hands or cookie scoop), using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and place mounds on a large plate or tray. Cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
8. Preheat oven to 350F. Place dough mounds on baking sheet, and bake for about 11 to 12 minutes, or until edges have set and tops are shiny and just set; don't overbake. The more crackling, the more well-done cookies will taste. Allow cookies to cool on baking sheet for about 10 minutes before serving. |
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