Espresso Chocolate Chip Cookies
½ cup Magical Butter
2, 3.5 ounce Chocolate Bars (at least 70% cocoa), divided, chopped
1 ½ cups All Purpose Flour
½ cup Cocoa Powder
½ teaspoon Baking Soda
¼ teaspoon Baking Powder
¼ teaspoon Sea Salt
2 Large Eggs, room temperature
2/3 cups Granulated Sugar
½ cup Dark Brown Sugar, tightly packed
1 ½ tablespoon Instant Espresso Powder
1 teaspoon Vanilla Extract
1 teaspoon Coarse Sea Salt for topping (optional)
Preheat oven to 325°F. Line two 13×18″ baking sheets with parchment paper or a silicone mat.
In a small saucepan over very low heat (or in the microwave for 30-60 seconds), melt half of the chopped chocolate with the Magical Butter, stirring frequently. Remove from heat and set aside.
In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.
In another bowl, beat the eggs, sugars, instant espresso powder, and vanilla on medium-low speed until well combined.
Add in the chocolate-Magical Butter mixture to the wet ingredients bowl and beat again to incorporate.
Add the flour mixture and remaining chocolate and beat on low speed until dough forms, scraping down the sides until combined. Do not overbeat.
Using a tablespoon or 1 1/2 inch cookie scoop, drop the batter onto the prepared baking sheets, two inches apart. Bake for 12 to 14 minutes.
Remove cookies from the oven, sprinkle with sea salt, if desired.
*Chef Notes: Can make the following substitutions: 1:1 gluten free flour. 12 ounce semi-sweet chocolate chips, Lily’s chocolate (low sugar), or Enjoy Life (vegan) in place of the cocoa bar. Swerve white and brown sugar in place of regular sugars. Infused sugar in place of regular sugar to add to potency. Infused plant-based butter in place of regular infused butter.