Description
These are hands down the best cookie i have ever eaten (and i've eaten a lot of cookies!). How can you go wrong with three types of chocolate and coffee? These make a fudgy-brownie type cookie with amazing results. The original recipe called for finely chopped espresso beans, but i tweaked this by using instant coffee for ease and flavor. Try these, i promise you will love them!
Ingredients
- Bittersweet Chocolate
- Unsweetened Chocolate
- Butter
- Sugar
- Eggs
- Instant Coffee
- All-purpose Flour
- Baking Powder
- Salt
- Semi-sweet Chocolate Chips
Instructions
- In medium saucepan, combine bittersweet chocolate, unsweetened chocolate, and butter
- Heat and stir over low heat until mixture is melted and smooth
- Remove from heat and cool for about 10 minutes
- In large bowl, combine sugar, eggs, and coffee
- Beat with electric mixer on medium to high speed for 2 or 3 minutes or until well mixed and color becomes slightly lighter
- Add cooled melted chocolate, beating until combined
- In a small bowl, stir together flour, baking powder, and salt
- Add to chocolate mixture
- Beat until combined
- Stir in chocolate pieces
- At this point, the dough will look like brownie batter
- Cover dough with wax paper and let stand at room temperature for 20 minutes so that dough can thicken
- Preheat oven to 350f
- Line cookie sheets with parchment paper, silicone, or foil
- Scoop 3 ounces of dough per cookie in mounds 2 inches apart on cookie sheets
- Bake in preheated oven about 13 minutes, or until tops are set and the cracks on top do not appear moist
- Do not attempt to cook these in a cold oven – they do not turn out well
- Let cookies cool on cookie sheet for one minute before transferring to a wire rack to cool