| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 12 cookies |
Ingredients
- 1/2 cup (40 grams) Dutch-process cocoa powder (like Cacao Barry Extra Brute)
- 1/4 cup (30 grams) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 large eggs, at room temperature
- 1/2 cup (110 grams) light brown sugar, packed
- 2 tablespoons honey
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- 10 ounces (280 grams) bittersweet chocolate (like Callebaut 60/40), finely chopped
- 1 cup (170 grams) bittersweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two sheet pans with parchment paper.
- In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar, honey, espresso powder, and vanilla. Whisk on high speed until the mixture ribbons thickly.
- Put the butter and chopped chocolate in a heatproof bowl and set it over a saucepan of simmering water (to make a double boiler). Stir until melted.
- Using a sturdy wooden spoon, stir the flour mixture into the melted chocolate mixture until well combined. This becomes a very thick paste, but if you use your muscles, you’ll get through it. Stir one third of the egg mixture into the chocolate mixture to lighten it; again, this takes a little muscle. Add the lightened chocolate mixture to the remaining egg mixture in the mixer bowl and whisk on medium speed until the batter is smooth and shiny. Using a wooden spoon, fold in the chocolate chips.
- If the dough isn’t already firm, cover the bowl with plastic wrap and refrigerate until scoopable, about 1 hour.
- Dip a medium (1 1/2-ounce) cookie scoop in hot water (don’t dry off after dipping), then scoop leveled scoops of the dough and place them on the prepared sheet pans 1 inch (2.5 cm) apart. Dampen your hands with water and gently press down on the cookies with your palm to flatten them a bit. Bake until the cookies just begin to lose their shine on top (they’ll still have a “sheen” but they will no longer be shiny), 10 to 12 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 288 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 33 g |
| Protein | 4 g |
| Cholesterol | 54 mg |
| Sodium | 130 mg |
| Serving Size | 1 of 12 servings |
| Calories | 288 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 33 g |
| Protein | 4 g |
| Cholesterol | 54 mg |
| Sodium | 130 mg |
Reviews
These cookies are a dark chocolate lovers dream! The big bold flavors melt in your mouth with a chewy dense decadence! Loved these!
Loved the cookies.Will make them again. Not the easiest batter to mix
These were everything they said they were – fudgey, a little gooey and very, very chocolately. I didn’t have 10 ounces of bittersweet so used 5 ounces of unsweetened chcolate, 3.5 oz of a 80% cocoa bar and a few extra chocolate chips. Instructions are solid, and cookies had that not shiny sheen after 11 minutes. I don’t know if I would make them again, but they turned out exactly as advertised.
Chocolate Lovers Dream!
My kids are super particular about what they eat, and they all loved these cookies so much, they wanted more right away! Great cookie recipe. Very chocolatey, but not overly sweet. Delicious! The whole family loved them.
These are amazing! My kiddo loves them above all other cookies and brownies!
These cookies were absolutely amazing! Chocolate explosion! For deep, dark chocolate lovers they are perfection! A real show-stopper! Crispy, chewy, moist and decadently delicious!
I followed the recipe exactly the way it was. It way too much plain chocolate, because we all love chocolate, I thought this would be a good recipe for us. Quite honestly we felt sick after eating only one cookie.