Dark Chocolate Espresso Cookies
 
 
Author:
Ingredients
  • 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
Instructions
  1. Preheat oven to 350° F and line 2 baking sheets with parchment paper. Set aside
  2. In a medium bowl- sift the flour, baking powder, salt, cocoa powder, and espresso powder.
  3. 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
  4. 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.
  5. Add the eggs and vanilla to the butter and sugar mixture and beat again to combine.
  6. Add the melted chocolate and fold into the wet mixture with a spatula until combined.
  7. Add the dry mixture to the wet and fold with a spatula until combined.
  8. Chill dough for 20 minutes.
  9. 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.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2024/04/05/dark-chocolate-cookies-two-ways/