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#RECIPE VIA NYTimes COOKING
INGREDIENTS
Yield: 18 cookies
¾ cup/113 grams finely chopped semisweet or bittersweet chocolate
½ cup/42 grams unsweetened cocoa powder
1 teaspoon espresso powder
½ cup/113 grams unsalted butter
2 large eggs, at room temperature
¾ cup/150 grams granulated sugar
½ packed cup/107 grams dark brown sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
¾ cup/90 grams all-purpose flour
Flaky sea salt, for finishing
Step 1
Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Step 2
Put chocolate, cocoa powder and espresso powder in a small heatproof bowl or glass measuring cup. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, about 3 minutes, then pour over the chocolate mixture.
Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.
Step 3
Put the eggs, both sugars and kosher salt in the bowl of a stand mixer fitted with a whisk attachment. (If using a hand mixer, a large bowl will do.) Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 3 to 5 minutes.
Step 4
Stir the chocolate mixture until glossy and smooth.
Step 5
With the mixer on low speed, add the vanilla extract and then the chocolate mixture.
Scrape the sides and bottom of the bowl to make sure the chocolate is evenly distributed, then add the flour and mix on low speed until only a few streaks of flour remain. To avoid overmixing, use a spatula to finish folding in the flour. The dough should be glossy and resemble a very thick brownie batter.
Step 6
Using a 2-tablespoon/1-ounce scoop, scoop a heaping amount of the dough into mounds directly onto the parchment-lined baking sheets, with each portion at least 2 inches apart, yielding about 18 cookies. Work quickly to ensure the cookies stay shiny once baked.
Step 7
Bake for 8 minutes until the cookies have started to spread and take on a shiny outer surface, then remove the pans from the oven and whack them on the countertop a couple times to create a cragged top. (This also helps create a fudgier consistency.) Top with flaky sea salt and return to the oven to finish baking, for another 2 minutes until shiny and slightly puffed. Cool for a couple minutes directly on the baking sheets before transferring to a wire rack to cool completely.
I used Lindt dark chocolate with a hint of sea salt for the chopped chocolate and Equal Exchange for the cocoa powder.
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#RECIPE VIA NYTimes COOKING
INGREDIENTS
Yield: 18 cookies
¾ cup/113 grams finely chopped semisweet or bittersweet chocolate
½ cup/42 grams unsweetened cocoa powder
1 teaspoon espresso powder
½ cup/113 grams unsalted butter
2 large eggs, at room temperature
¾ cup/150 grams granulated sugar
½ packed cup/107 grams dark brown sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
¾ cup/90 grams all-purpose flour
Flaky sea salt, for finishing
Step 1
Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Step 2
Put chocolate, cocoa powder and espresso powder in a small heatproof bowl or glass measuring cup. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, about 3 minutes, then pour over the chocolate mixture.
Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.
Step 3
Put the eggs, both sugars and kosher salt in the bowl of a stand mixer fitted with a whisk attachment. (If using a hand mixer, a large bowl will do.) Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 3 to 5 minutes.
Step 4
Stir the chocolate mixture until glossy and smooth.
Step 5
With the mixer on low speed, add the vanilla extract and then the chocolate mixture.
Scrape the sides and bottom of the bowl to make sure the chocolate is evenly distributed, then add the flour and mix on low speed until only a few streaks of flour remain. To avoid overmixing, use a spatula to finish folding in the flour. The dough should be glossy and resemble a very thick brownie batter.
Step 6
Using a 2-tablespoon/1-ounce scoop, scoop a heaping amount of the dough into mounds directly onto the parchment-lined baking sheets, with each portion at least 2 inches apart, yielding about 18 cookies. Work quickly to ensure the cookies stay shiny once baked.
Step 7
Bake for 8 minutes until the cookies have started to spread and take on a shiny outer surface, then remove the pans from the oven and whack them on the countertop a couple times to create a cragged top. (This also helps create a fudgier consistency.) Top with flaky sea salt and return to the oven to finish baking, for another 2 minutes until shiny and slightly puffed. Cool for a couple minutes directly on the baking sheets before transferring to a wire rack to cool completely.
I used Lindt dark chocolate with a hint of sea salt for the chopped chocolate and Equal Exchange for the cocoa powder.