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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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These deeply fudgy cookies are a great way to make a friend. A little espresso powder in the dough makes them even more over-the-top. Rebecca Cababa, Las Vegas, Nevada Ingredients:
2-2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips |
1/2 cup unsalted butter, cubed |
4 eggs |
1-1/2 cups sugar |
4 teaspoons vanilla extract |
2 teaspoons instant espresso powder, optional |
2/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 package (11-1/2 ounces) semisweet chocolate chunks |
Directions:
1. Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm.
2. In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well. Fold in chocolate chunks; let stand 10 minutes or until mixture thickens slightly.
3. Drop by 1/4 cupfuls 3 in. apart onto parchment paper-lined baking sheets. Bake 12-14 minutes or until set. Cool on pans 1-2 minutes. Remove to wire racks to cool. Yield: about 1-1/2 dozen.
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