These cookies are insane. They’re super chocolatey and rich. Brownie in cookie form is definitely a good descriptor. They’re tender with a crisp outside. Absolutely delicious and guaranteed to satisfy your chocolate cravings.
Makes about 24 cookies
Adapted from Taste of Home magazine (Feb/March 2013)
- 16 oz (about 2 2/3 cup) bittersweet chocolate chips
- 1/2 cup unsalted butter, cubed
- 4 eggs
- 1 1/4 cup sugar
- 4 tsp vanilla extract
- 2 tsp instant espresso powder
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 pkg (12 oz) semisweet chocolate chips
In a saucepan, melt bittersweet chocolate and butter over low heat, stirring until smooth. Remove from heat and allow to cool slightly.
In a large bowl, whisk eggs, sugar, and vanilla. In a small bowl, sift together espresso powder, flour, baking powder and salt.
Whisk the melted chocolate into the egg mixture. Then add the dry ingredients, mix until just combined. Fold in the semisweet chocolate chips.
Refrigerate for about 20-30 minutes until firm enough to scoop easily. Preheat oven to 350°F. Using a 1oz cookie scoop (or a spoon), scoop batter onto a parchment lined baking sheet. Bake for 12-15 minutes, or until set. Cool on pans for a minute or two and then remove to wire racks to cool.