Ingredients
Equipment
Method
Instructions:
- Step 1: Melt the Chocolate - Start by placing the unsweetened chocolate and butter pieces in a double boiler or a microwave-safe bowl. If using the microwave, heat in 30-second intervals, stirring in between until completely melted and smooth.
- Step 2: Mix Wet Ingredients - In a large mixing bowl, whisk together the melted chocolate mixture with the eggs, sugar, and instant espresso powder until well combined and glossy.
- Step 3: Combine Dry Ingredients - In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents.
- Step 4: Fold It Together - Gradually add the dry mixture to the wet ingredients, using a rubber spatula to gently fold until just combined. Be careful not to overmix!
- Step 5: Add Chocolate Chips - Fold in the semisweet chocolate chips. This is where the magic happens, as the chips will melt slightly and create gooey pockets of chocolate in each cookie.
- Step 6: Scoop and Bake - Using a cookie scoop, place dollops of the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges look set but the centers remain soft.
- Step 7: Cool and Enjoy - Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the intoxicating aroma that fills your kitchen!
Notes
- Use high-quality chocolate for the best flavor.
- Don't overmix the dough for a fudgier texture.
- Store cookies in an airtight container for up to 5 days.