Super rich and fudgy with a crispy outside and brownie-like inside, pops of chocolate chips, and a hint of coffee. Did I mention they are giant??
From Maida Heatter’s Book of Great American Desserts
- 2 ounces unsweetened baking chocolate
- 2 cups semisweet chocolate chips, divided
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 2 teaspoons instant coffee powder/granules
- 2 teaspoons vanilla extract
- Maldon or kosher salt for topping
- Preheat oven to 350° and set one oven rack to the middle of the oven.
- Prepare baking sheets with silicone mats, parchment paper, or aluminum foil. (This is non-negotiable!)
- In a glass measuring cup or bowl, melt 2 ounces unsweetened chocolate, 1 cup semisweet chips, and 6 tbsp butter in the microwave for 1 minute, then let chocolate sit in its butter hot tub for a few more minutes until fully melted.
- In a small bowl, add 1/4 cup flour, 1/4 tsp baking powder, and 1/2 tsp salt. Set aside.
- In a large bowl, beat 2 eggs, 3/4 cup sugar, 2 tsp instant coffee, and 2 tsp vanilla with a handheld mixer (or whisk) until smooth. Then add melted chocolate mixture and beat until mixed.
- Add flour mixture and the second cup of chocolate chips and stir with a spatula until just combined. Dough is ready!
- We are making ⅓ cup cookies, 5 to a sheet, 1 sheet at a time. Scoop ⅓ cup dough into each corner (not actually IN the corner… like a few inches away from the corner. You know what I mean right?) and one in the middle. Don’t flatten the cookies.
- Bake for 16–17 minutes, then let cookies cool on the sheet for 10 minutes before transferring to a cooling rack.
- Repeat steps 7–8 for second sheet of cookies.
- Maida adds 1/2 cup each of walnuts and pecans but I think these cookies are better JUST chocolate. Go ahead and add nuts when you add the chocolate chips if you want.
Keywords: chocolate, mocha, brownie