Dark Chocolate Cookies – TWO WAYS
I normally wouldn’t do this to you but there’s always a first time for everything so here goes.
I am presenting you with TWO RECIPES today for an insanely good cookie and it’s not because I’m too lazy to write two separate blogs. Well, lately I have been pretty lazy but that’s beside the point.
These two cookie recipes have a similar flavour, texture and look like twinsies so I thought it made perfect sense to only photograph them ONCE.
I happen to be married to a guy who lives for anything dark chocolate with a hint of coffee. I have made various recipes with those two flavours and they are always a hit with not only my husband, but my family and friends as well. So much so that I have been asked to open a bakery and serve ONLY these cookies. Since that’s not happening, I’m sharing these with you so you can open your own bakery and let me know where it is so I can buy them in bulk if I’m feeling lazy again.
The two versions of these cookies have their own stories. The flourless and dairy-free ones are not only delicious but they are also a perfect fit for a gluten-free diet and a spectacular Passover sweet treat. The dark chocolate espresso cookies are a rich version wth more of a brownie like density.
The rich combination of dark chocolate, coffee and a sprinkle of flaky sea salt is always a sure fire win. This cookie recipe is simple to make and easy to bake. There’s no fussing around with rolling your dough, cutting out shapes or decorating required.
These cookies aren’t loaded up with anything but simple ingredients and unapologetically a fiesta of bold dark chocolate kissed with espresso and sea salt.
There are also three tricks that I have learned by making these cookies.
- Using dark or semi sweet chocolate chips is great but will not yield the same texture as an equal amount of chopped chocolate. Either way is good but the chopped chocolate will give you those heavenly puddles of joy in your cookies.
- Double the recipe. Why you ask? Because these are so darn good you will want to make plenty.
- How to get a perfectly round cookie? Use a cookie cutter or glass to shape them the second they come out of the oven. Just make sure that the cutter or glass is slightly larger then the cookie, place it over the cookie and quicky swirl the glass around each cookie in a clockwise motion like this -> How to get perfectly round cookies
These my friends are THE two chocolate cookies to make! Watch how to make both cookies here -> DARK CHOCOLATE ESPRESSO COOKIES and here -> FLOURLESS DARK CHOCOLATE BROWNIE COOKIES
- ¾ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp sea salt
- 1 tsp espresso powder
- 2 x-large eggs @ room temperature
- ½ cup unsalted butter
- 200g sea salt flavour dark chocolate ( can substitute dark chocolate or semi sweet - good quality)
- ½ cup granulated sugar
- ½ cup dark brown sugar firmly packed
- 1 tsp pure vanilla extract
- Pinch of flaky sea salt for garnish
- Preheat oven to 350° F and line 2 baking sheets with parchment paper. Set aside
- In a medium bowl- sift the flour, baking powder, salt, cocoa powder, and espresso powder.
- In a medium glass heat-proof bowl- combine the butter and sugars and microwave for 30 second intervals just to melt the butter then beat with electric mixer until light and fluffy. About 2-3 minutes
- Melt the chocolate in a heat proof bowl over slow boiling water in saucepan on the stove making sure to constantly stir until just melted Allow to cool for 5 minutes.
- Add the eggs and vanilla to the butter and sugar mixture and beat again to combine.
- Add the melted chocolate and fold into the wet mixture with a spatula until combined.
- Add the dry mixture to the wet and fold with a spatula until combined.
- Chill dough for 20 minutes.
- Using a 1.5 tablespoon cookie scoop- place 6-8 round cookies 2 inches apart. Bake for 10-12 minutes. Use a large round cookie cutter to help shape the cookies when they first come out of the oven. Sprinkle with flaky sea salt. Cool completely on baking rack.
- 200g 7oz (dark or semi sweet chocolate)
- 3 tablespoons unsalted butter
- 2 extra large eggs at room temperature
- ⅔ cup packed brown sugar
- ¼ tsp sea salt
- 1 heaping teaspoon instant coffee mixed with a splash of hot water.
- 3 tbsp potato starch or cornstarch if it isn’t Passover
- 2 tbsp cocoa powder
- ½ tsp baking powder
- ½ cup dark chocolate chips or 4 oz. chopped dark chocolate to give you those puddles of yum
- Flaky sea salt for garnish
- Preheat your oven to 350°F. Line a large baking pan with parchment paper.
- Combine chocolate and butter in a heat-safe bowl and melt in the microwave in short bursts with frequent stirring until completely melted, smooth and glossy.
- Place eggs, sugar and salt in a medium bowl and beat for 3-5 minutes until pale and very thick using an electric hand mixer or using the whisk attachment of a stand mixer. Mix in the coffee mixture. Mix in warm chocolate mixture until evenly blended.
- Sift together potato starch, cocoa and baking powder in a small bowl and blend well. Stir it into the chocolate mixture. Stir in chocolate chips. Cover and refrigerate for 30-45 minutes until the dough is firm but not hard..
- Scoop up about 1½ tablespoons of the batter onto prepared baking sheets. Bake for 10- 12 minutes until shiny and crackled on top and set around the edges. Transfer baking sheet to a cooling rack and use a large round cookie cutter to help shape the cookies when they first come out of the oven. Let cookies cool completely on trays. Sprinkle with flaked salt if desired.
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