These double chocolate chip cookies are sort of a cross between a truffle, brownie, cake, and a cookie… all in a very good way. It’s kind of a “fluffy” candy bar.
Imagine a cookie that requires just 1/2 cup of flour to a POUND of chocolate.
The flavor of the chocolate is enhanced by 1 1/2 T of espresso flour. You can’t really taste the coffee, but it does a wonderful job of enhancing the chocolate flavor.
The eggs, sugar, coffee, and vanilla are beaten at high speed for 10 minutes to create a thick batter. You then add the chocolate, flour, and extra chocolate chunks (seriously) and chill the batter at least overnight and up to 4 days before baking.
These cookies were amazingly easy and will definitely impress any chocolate lover in your world.
Double Chocolate Cookies
1/2 tsp baking powder
1/2 tsp salt
6 ounces bittersweet chocolate, coarsely chopped
1 stick unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
4 large room temperature eggs
1 1/2 C sugar
1 1/2 tsp espresso powder
2 tsp vanilla
6 ounces semi sweet chocolate chunks (I used these from King Arthur Flour but I’ve seen chocolate chunks in grocery stores recently)
- Whisk the flour, baking powder, and salt together in a small bowl.
- Melt the bittersweet chocolate, butter, and unsweetened chocolate together in a double boiler or a metal bowl over simmering water (don’t let the bowl touch the water) until melted. Set aside to cool a bit.
- Mix the eggs, sugar, espresso, and vanilla in the bowl of a stand mixer using the wire whip on high speed, for about 10 minutes, until very thick.
- Switch to the paddle attachment (one with the built in bowl scraper is really helpful), and on low speed, slowly add the warm chocolate until incorporated.
- Add the flour mixture and mix for about a minute.
- Stir in the chocolate chunks.
- Cover with plastic wrap and refrigerate for 12 hours or up to 4 days.
- When you are ready to bake, preheat the oven to 350 degrees F and line two or three baking sheets with parchment paper.
- Scoop the dough by tablespoons onto the parchment, placing the mounds about 2 inches apart.
- Bake the cookies, one sheet at a time, for about 10 to 12 minutes. The cookies will appear underdone, but that’s okay.
- Using a thin metal spatula or a fish spatula, move the cookies to a cooling rack and let cool completely. Continue to bake each sheet until done.
- These cookies can be individually wrapped and frozen for up to a month. Perfect for holiday planning!