Double Chocolate Espresso Cookies.
Makes: 2 dozen
Time: 45 minutes, plus cooling time
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons ground espresso
1 teaspoon baking powder
1/2 teaspoon baking soda
14 tablespoons butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 tablespoon vanilla extract
3/4 teaspoon salt
1 large egg, plus 1 large yolk
5 oz semisweet or bittersweet chocolate, chopped into bite-sized pieces
Instructions:
1. Preheat oven to 325° Convection Mode. Line two sheet pans with parchment paper. In a small bowl, whisk together flour, cocoa powder, ground espresso, baking powder, and baking powder.
2. Slice 4 tablespoons of butter into four pieces and place them in a large bowl. Melt the remaining 10 tablespoons of butter in a medium skillet over medium-high heat. Brown the butter until it is dark golden brown and giving off a nutty aroma, 2-3 minutes.
3. Pour the browned butter into the bowl with the room-temperature butter and stir until all the butter is melted and combined. Stir in the granulated and brown sugars, vanilla, and salt. Mix with a rubber spatula until well combined.
4. Whisk in the egg and the yolk until fully combined and the batter is smooth and glossy, about 45 seconds. Let the batter sit for 2-3 minutes, then whisk again for another 45 seconds.
5. Add the flour mixture into the bowl and use a rubber spatula to combine. (It may take a minute to incorporate all the dry ingredients.) Add the chopped chocolate into the dough and mix until evenly distributed. The dough will be very shiny and dense.
6. Using and ice cream scoop, form the dough into 2 tablespoon balls. Place 12 cookies on each sheet pan. Bake the cookies until the centers are still slightly puffed, 8-10 minutes.
Let the cookies cool for 5 minutes then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room-temperature for up to 3 days.