Ingredients
3/4 cup all-purpose flour
3 oz unsweetened chocolate*
1 cup sugar
3 large eggs
1/4 teaspoon salt
2 cup bittersweet or semi sweet chocolate chips (mini), divided
2 tablespoon instant coffee granules
4oz (1 stick) unsalted butter, room temperature
1/3 teaspoon baking powder
Instructions
Preheat oven to 350 degrees.
In a double boiler, melt the butter, unsweetened chocolate and 1 cup of chocolate chips.
In a bowl whisk the sugar, eggs and instant coffee until thick and mixture forms a ribbon when spoon is lifted.
Slowly add the chocolate mixture to the bowl, whisking just until combined.
Sift the flour, baking powder and salt into the bowl and stir just until combined.
3 oz unsweetened chocolate*
1 cup sugar
3 large eggs
1/4 teaspoon salt
2 cup bittersweet or semi sweet chocolate chips (mini), divided
2 tablespoon instant coffee granules
4oz (1 stick) unsalted butter, room temperature
1/3 teaspoon baking powder
Instructions
Preheat oven to 350 degrees.
In a double boiler, melt the butter, unsweetened chocolate and 1 cup of chocolate chips.
In a bowl whisk the sugar, eggs and instant coffee until thick and mixture forms a ribbon when spoon is lifted.
Slowly add the chocolate mixture to the bowl, whisking just until combined.
Sift the flour, baking powder and salt into the bowl and stir just until combined.
Stir in the remaining 1 cup of chocolate chips.
Drop tablespoon of batter about 2 inches apart on parchment paper.
Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top.
Remove the cookie sheet from the oven and allow the cookies to cool for 1 minute on the baking sheet before transferring them to a cooling rack.
Note:
The batter is much looser than usual cookie dough. Keep in the fridge if making multiple batches.
Under bake if in doubt, cookies will continue firming as they cool on the baking sheet.
*Substitute unsweetened chocolate with 8 tablespoon cocoa powder
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