Decadent Chocolate Cookies
The name says it all These decadent chocolate cookies are sweet and rich. They are soft and chewy and sure to satisfy any chocolate craving!Yield: makes 2 dozen
Servings: 24
Ingredients
- 8 oz semisweet chocolate chips (226 g)
- 4 Tablespoons unsalted butter (56 g)
- ⅔ cup all-purpose flour (90 g)
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon instant espresso powder , optional
- 2 large eggs room temp
- ¾ cup dark brown sugar (150 g), packed
- 1 teaspoon high quality vanilla extract or vanilla paste
- 12 oz semisweet chocolate chips (336 g)
Instructions
- Preheat oven to 350°F.
- Over a bain-marie (water bath), gently heat 8 oz chocolate chips and butter until almost melted. Do not overheat. Chocolate butter mixture should be shiny and still in temper.
- In another bowl, whisk together flour, baking powder, salt, and espresso powder. Set aside.
- In the bowl of a stand mixer, beat together eggs, brown sugar, and vanilla until fluffy and light in color. Add melted chocolate and mix on low speed. Add dry mixture and mix until just combined. Fold in remaining 12 oz chocolate chips.
- Scoop 1.5 Tbsp portions of dough 2 inches apart onto a parchment lined baking sheet. Bake for 10-14 minutes until cookies are shiny, crackly and still soft in the center. Cool on baking sheet for 10-15 minutes before letting cool completely on a wire rack.
Notes
- The batter will look more like a brownie batter than a cookie dough. If you overheat your chocolate butter mixture, your cookies will not be as shiny.
- Espresso powder is optional, but highly recommended. It adds an extra depth of flavor to the rich chocolate.
Nutrition
Calories: 199kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 68mg | Potassium: 154mg | Fiber: 2g | Sugar: 15g | Vitamin A: 93IU | Calcium: 29mg | Iron: 2mg