Equipment
- 1 Oven
- 2 baking sheets
- Parchment Paper
- 1 Mixing Bowl
Ingredients
- 1 3/4 cups Guittard Organic 74% Dark Couverture Chocolate Wafers (12oz)
- 1 cup All-Purpose flour
- 1/4 cup Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder (8oz)
- 2 tsp Baking powder
- 1/4 tsp Salt
- 1 1.2 tsp Espresso powder
- 1/2 cup Unsalted butter at room temperature
- 1 cup Sugar
- 2 Large Eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper.
- Melt the chocolate wafers using a hot water bath or the microwave oven. Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and set aside to cool.
- In a small bowl, combine the flour, cocoa powder, baking powder, salt, and espresso powder. Set aside.
- In a large bowl, with a hand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time; add the vanilla; and beat until smooth.
- Stir in the cooled melted chocolate until well combined. Gradually stir in the flour mixture until combined. Drop the dough by rounded teaspoonful onto the prepared baking sheets, leaving 2 in [5 cm] between the cookies; the cookies will spread as they bake.
- Bake for 7 to 9 minutes, until the sides are slightly cracked and the centers are still unset and gooey.
- Cool the cookies on the baking sheets for about 3 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.