Espresso Chocolate Chip Cookies
MagicalButter
Ingredients
- ½ cup Magical Butter
- 2, 3.5 ounce Chocolate Bars (at least 70% cocoa), divided, chopped
- 1 ½ cups All Purpose Flour
- ½ cup Cocoa Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¼ teaspoon Sea Salt
- 2 Large Eggs, room temperature
- 2/3 cups Granulated Sugar
- ½ cup Dark Brown Sugar, tightly packed
- 1 ½ tablespoon Instant Espresso Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon Coarse Sea Salt for topping (optional)
Directions
- Preheat oven to 325°F. Line two 13×18″ baking sheets with parchment paper or a silicone mat.
- In a small saucepan over very low heat (or in the microwave for 30-60 seconds), melt half of the chopped chocolate with the Magical Butter, stirring frequently. Remove from heat and set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.
- In another bowl, beat the eggs, sugars, instant espresso powder, and vanilla on medium-low speed until well combined.
- Add in the chocolate-Magical Butter mixture to the wet ingredients bowl and beat again to incorporate.
- Add the flour mixture and remaining chocolate and beat on low speed until dough forms, scraping down the sides until combined. Do not overbeat.
- Using a tablespoon or 1 1/2 inch cookie scoop, drop the batter onto the prepared baking sheets, two inches apart. Bake for 12 to 14 minutes.
- Remove cookies from the oven, sprinkle with sea salt, if desired.
