Chewy Chocolate Espresso Cookies |
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Prep Time: 45 Minutes Cook Time: 7 Minutes |
Ready In: 52 Minutes Servings: 60 |
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Ingredients:
3 1/4 cups semisweet chocolate chips |
1/2 cup butter |
1/2 cup flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
4 eggs |
1 1/2 cups sugar |
2 teaspoons vanilla |
1 1/2 teaspoons instant espresso |
1 1/2 cups chocolate chips |
Directions:
1. In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.
2. Meanwhile, in another bowl, mix together the flour, baking powder, and salt.
3. In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up.
4. Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 degree F for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm.
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