- 1 c. all-purpose flour
- 1 tsp. cornstarch
- 1 tsp. baking powder
- ¼ tsp. salt
- 4 eggs, room temperature
- 1½ c. brown sugar, packed
- 2 tsp. vanilla extract
- ¼ tsp. espresso powder
- 8 oz. chopped bittersweet chocolate
- 8 oz. chopped semisweet chocolate
- 8 tbsp. (1 stick) unsalted butter
- 1 c. semisweet chocolate chips, mini or regular
- 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.
Recipe source: http://lifemadesimplebakes