Ingredients

The following ingredients have 20 Servings
  • 6 ounces bittersweet or semi-sweet chocolate, (chopped (not chocolate chips))
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter
  • ⅛ teaspoon espresso powder
  • 1 cup all-purpose flour ((126g))
  • ⅓ cup Dutch-process cocoa powder ((35g))
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar ((100g))
  • ½ cup light brown sugar ((90g) packed)
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips

Instruction

  • Combine the chopped chocolate, vegetable oil and butter in a microwave safe bowl. Heat on 50% powder for about 2 minutes, stirring halfway through. Repeat as needed in 30-second intervals until the chocolate is melted and smooth. Add the espresso powder and stir to combine.
  • In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  • Using an electric mixer, beat the sugars and eggs on medium-high speed until thick and pale in color; about 4 to 5 minutes. Add the vanilla and beat until blended.
  • Pour in the melted chocolate mixture and mix by hand until combined. Fold in the flour mixture and chocolate chips with a spatula until no pockets of flour remain. Cover and refrigerate for 1 hour.
  • When ready to bake remove the cookie dough from the refrigerator and allow it to rest at room temperature for 15 to 30 minutes to soften. Preheat oven to 300°F. Line 2 baking sheets with parchment paper and set aside. Dig out 2 tablespoons of dough using an ice cream scoop and place in mounds on the prepared baking sheet 2-inches apart. No need to roll the dough into a ball.
  • Bake until the cookies are puffed but still look a little raw between the cracks in the middle, about 11 to 13 minutes. Do not over bake! Repeat using a cool baking sheet with each batch.
  • Cool the cookies on the pan for a few minutes then remove to a wire rack. Cool completely before storing.