Yields 30-60 cookies

Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 2 eggs
  • 2/3 cup white sugar
  • 1/2 tablespoon espresso of instant coffee
  • 1 teaspoon vanilla
  • 2 tablespoon butter
  • 5 ounces dark chocolate (70% minimum), broken up
  • 2 ounces unsweetened chocolate, broken up
  • 3/4 cup mini chocolate chips

Instructions:

  1. Preheat oven to 375 degrees.
  2. Whisk flour, baking powder, and salt – leave to set.
  3. Whip eggs in an electric mixer.
  4.  Add sugar, espresso, and vanilla beat with the eggs for 15 minutes on high speed, this will make it very thick.
  5. In the meantime, melt the butter using a double-cooker (or a steel bowl over a pot of simmering water).
  6. Add the 2 kinds of chocolates until all melted.
  7. Turn off the heat and mix, so the chocolate and butter are combined.
  8. Pour the choc mixture into the whipped mixture, and mix slightly so as not to ruin the texture and not to combine fully.
  9. Fold in the flour mixture and the chocolate chips.
  10. If it doesn’t seem thick enough, set it aside for about 5 mins.
  11. Use a teaspoon to scoop out quantities of cookies onto baking sheet (you may need 2 sheets).
  12. Bake for 8 minutes, the cookies should be crispy from outside and juicy from inside.
  13.  Leave on a metal tray or wrack to cool, this will make it easier to remove the baking sheets.

 


Source: theheritagecook.com

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