Makes about 1 ½ dozen cookies
Prep time: 20 Minutes Chilling plus baking time: 1 hour
1/4 cup (30g) all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
8oz (228g) dark chocolate, chopped
2 tablespoons butter
3/4 cup plus 2 tablespoons (186g) packed brown sugar
2 large eggs, room temperature
¼ teaspoon espresso powder
4oz (114g) DICK TAYLOR BAKING CHOCOLATE chocolate
- In a heat-proof bowl, melt together the butter and chocolate on 50% power in the microwave, stirring at 30 second intervals (or in top of double boiler set over 1” of barely simmering water) until melted and smooth. Remove from heat. Cool mixture to lukewarm and stir in espresso powder.
- While chocolate is cooling, combine flour, baking powder and salt in small bowl; whisk to blend. In another bowl, beat sugar and eggs until thick, 5 minutes with an electric mixer. Mix in chocolate mixture. Stir in flour mixture, then chocolate chunks. Chill batter until thoroughly chilled and firm, about an hour and a half.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Roll batter into 1 ½” balls and place on sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes, rotating half way through. Cool on cookie sheets.
If you want to speed up the chilling process, divide the dough into 4 equal parts and wrap in plastic wrap. This should cut the chilling time down to 30 minutes.
To freeze: shape the dough into balls and place on a parchment-lined baking sheet until frozen solid. Once frozen, transfer the dough balls into a large zipper-lock bag. Or, if just working with a small amount of dough, carefully place unfrozen dough balls directly into the zipper-lock bag just making sure the dough isn’t touching as it freezes. To bake, arrange the frozen dough balls on a parchment-lined baking sheet and bake as directed, increasing the baking time by a couple minutes if needed