Ingredients
Equipment
Method
Instructions
- In a microwave-safe bowl, combine the coarsely chopped unsweetened chocolate and butter. Microwave in 30-second intervals, stirring in between, until both are melted and smooth. Allow this mixture to cool slightly.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
- In a large mixing bowl, combine the granulated sugar, instant espresso powder, and eggs. Using a whisk or electric mixer, beat the mixture until it becomes pale and fluffy.
- Pour the melted chocolate mixture into the egg and sugar mixture. Add the vanilla extract and mix until well combined. Gradually fold in the flour mixture until just combined.
- Gently fold in the white chocolate chips, making sure they are evenly distributed throughout the cookie dough.
- For best results, cover the dough and chill it in the refrigerator for about 30 minutes. This will help the cookies hold their shape while baking.
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy removal.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- For a richer flavor, use high-quality chocolate.
- Experiment by adding nuts or dried fruit for variation.
- Store cookies in an airtight container to keep them fresh.