Fudgy cocoa cookies with chocolate chunks and a touch of espresso.
CBy chef_t
Servings
12
0.5 cup Unsalted butter
0.75 cup Dark brown sugar
0.25 cup Granulated sugar
1 piece Large egg
1 piece Egg yolk
2 tsp Vanilla extract
1.5 tsp Instant espresso powder
1 cup All-purpose flour
0.5 cup Unsweetened cocoa powder
0.5 tsp Baking soda
0.5 tsp Fine salt
1.5 cup Dark chocolate chunks
0.5 tsp Flaky sea salt (garnish)
Calories
310 kcal
Protein
4g
Carbs
38g
Fat
17g
Fiber
3g
Sugar
25g
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Make the Dough
1. Melt the unsalted butter in a saucepan over low heat, then remove from the heat and stir in the instant espresso powder until dissolved. Let cool for 5 minutes.
0.5 cup Unsalted butter,
1.5 tsp Instant espresso powder
2. Whisk the dark brown sugar and granulated sugar into the warm butter until smooth. Whisk in the large egg, egg yolk and vanilla extract until glossy and thick.
0.8 cup Dark brown sugar,
0.2 cup Granulated sugar,
1 piece Large egg,
1 piece Egg yolk,
2 tsp Vanilla extract
3. Sift the all-purpose flour, unsweetened cocoa powder, baking soda and fine salt over the wet mixture. Fold gently until just combined, then fold in the dark chocolate chunks.
1 cup All-purpose flour,
0.5 cup Unsweetened cocoa powder,
0.5 tsp Baking soda,
0.5 tsp Fine salt,
1.5 cup Dark chocolate chunks
Chill and Shape
4. Chill the dough for 30 minutes so it firms up. Meanwhile, heat the oven to 180°C (350°F) and line two baking sheets with parchment.
5. Scoop the dough into 12 balls of about 3 tablespoons each and place them 5 cm (2 in) apart on the baking sheets.
Bake and Serve
6. Bake for 10 to 11 minutes at 180°C (350°F), until the edges are set but the centers look soft and slightly underdone.
7. Sprinkle with flaky sea salt right away, then cool on the sheet for 10 minutes so the centers set into a fudgy texture. Serve warm.
0.5 tsp Flaky sea salt (garnish)
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