Ingredients

The following ingredients have 24 Servings
  • 1 cup all purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking powder*
  • 1/4 tsp salt
  • 4 eggs (room temperature)
  • 1 1/2 cup brown sugar (packed)
  • 2 tsp vanilla extract
  • 1/4 tsp expresso powder
  • 8 oz bittersweet chocolate** (chopped)
  • 8 oz semisweet chocolate** (chopped)
  • 8 tbsp unsalted butter
  • 1 cup semisweet chocolate chips (mini or regular)

Instruction

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.
  • In a medium bowl, whisk together the flour, cornstarch, baking power, and salt.
  • In a small bowl, whisk together the eggs, brown sugar, vanilla extract, and espresso powder.
  • Using a double boiler or a large bowl set over a pot of barely simmering water, stir the chopped chocolate and butter until melted and smooth. Remove from the heat and allow to cool until it's warm, but not hot, about 5-10 minutes.
  • Add the egg mixture to the chocolate mixture, stir to combine. Gradually mix in the dry ingredients, then fold in the chocolate chips.
  • Using a standard size cookie scoop, place dough onto the cookie sheets, leaving 2 inches between each ball of dough (they do spread a lot).
  • Place in the oven and bake for 10-12 minutes. The edges should be set but the centers should be slightly gooey. Remove from the oven and allow to cool of the baking sheets for 3-4 minutes before transferring them to a wire rack to cool completely.