- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 1/4 cup dark cocoa powder
- 3 tablespoons instant coffee powder
- 1/4 teaspoon sea salt
- 1 stick (1/2 cup) of unsalted butter, melted and cooled for 10-15 minutes
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/4 cup coffee liqueur + 1 teaspoon (Godiva, Kahlua, etc)
- 1 cup chocolate chunks
- sea salt for topping
Directions
- Preheat oven to 325 degrees F.
- Mix the flour, cocoa, coffee powder, salt and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stream in coffee liqueur and mix. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. If you find you absolutely need more liquid add in a teaspoon of coffee liqueur, but it should come together.
- Fold in the chocolate chunks. Refrigerate dough for 30 minutes.
- Remove dough from the fridge and roll into golfball sized balls. Set on a non-stick baking sheet with 2 inches between each.
- Bake for 10-12 minutes or until the edges are set and the middles are still soft. The centers should be puffy. Do not over bake. Remove from oven and immediately sprinkle with sea salt. Let cool completely then dig in!
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