Espresso powder is the secret ingredient in these cookies to enhance their chocolate-y-ness!
Servings: 16
Ingredients
1cupall-purpose flour
1/2cupunsweetened Dutch-process cocoa
1/2teaspoonbaking powder
1/2teaspoonsalt
1/2cupunsalted butterroom temperature - I'm substituting 1.5 T cannabis butter
1 1/2cupssugar
2large eggsroom temperature
1teaspoonpure vanilla extract
1tablespooninstant espresso powder
8ouncesdark chocolate chipsdivided
Instructions
Preheat oven to 350 degrees, and line two cookie sheets with parchment paper or silicone baking mats
In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
Using an electric mixer, beat together the butters and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, and mix in the vanilla.
Melt 4 ounces of chocolate (see noteand combine with espresso powder; beat into butter mixture. With mixer on low, gradually add flour mixture, and mix just until combined. Fold in the remaining chocolate chips.
Using a large cookie scoop, drop dough 3 inches apart onto the prepared baking sheets. Bake 14-15 minutes until edges are dry, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
Video
Notes
A double boiler is the safest way to melt chocolate without burning it. You can also heat the chocolate in the microwave, stirring every 30 seconds, until melted completely.