A decadent chocolate flavor, best enjoyed with a glass of milk or an espresso.
Makes 50-55 cookies
2¼ sticks unsalted butter, room temperature (10 oz [254 g])
1 cup [250 ml] sugar
1 cup [250 ml] light brown sugar
2 eggs, room temperature
2½ [625 ml] cups flour
¾ cups [180 ml] unsweetened cocoa powder
1 tsp [5 ml] baking soda
1 tsp [5 ml] Kosher salt
2 tbsp [30 ml] instant espresso powder (like Medaglia D’Oro, or similar)
12 oz [340 g] semisweet chocolate chips
Preheat oven to 350ºF [175ºC].
Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.
In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. Use a whisk to make sure the dry ingredients are well mixed.
With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips – the mixture will be dense.
Line a baking sheet with Silpat or parchment paper. Using a 1½” [3.75 cm] ice-cream scoop, or rounded teaspoon, drop dough on the sheet 2” [5 cm] apart (the cookies spread quite a bit). Bake for 10-12 minutes – do not overbake! You want the cookies crunchy around the edges but tender and gooey in the center. Cool on a wire rack and serve.
Note: The recipe can easily be halved. Also, the cookies freeze very well. Let stand at room temperature for 20-25 minutes to defrost. They are even better served warm.