A new recipe for this year. I always say no new recipes. Just make the old favorites and then the new Delish Magazine is delivered and it is the Holiday Cookie edition.
And we are making a new recipe!
These are like a double shots of chocolate with espresso. The sea salt on the top does add extra flavor but I don't think I will add it the next time. It seems like overkill. But that is just me. Perhaps I would consider using chocolate chips with sea salt in them...
The recipe instructs you to use a medium cookie scoop (about 3 tablespoons). I doubled the recipe and I used a tablespoon the make the cookies. I ended up with over 6 dozen cookies. I do like to make the cookies small. That way you can have more than one!
Ingredients-
Makes 24
2 tbsp instant expresso powder
2 tbsp milk
2/12 c. (300 g.) all purpose flour
1/2 c. (40 g.) unsweetened cocoa powder
1 tsp baking soda
1/4 tsp kosher salt
1 c. (2 sticks) unsalted butter, melted
1 c. (215 g.) packed light brown sugar
2 large eggs
1 tsp vanilla
1 c. (170 g.) semisweet chocolate chips
Flaky sea salt
Method-
Preheat oven to 350˚.
Adjust racks to center and lower-third position and preheat oven to 350°.
Line 2 large baking sheets with parchment.
In a small bowl, combine espresso powder and milk and stir until dissolved.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another large bowl, whisk together butter and sugar.
Add eggs and whisk until lightened in color, about 2 minutes.
Add espresso mixture and vanilla and whisk until combined.
Add dry ingredients and stir until just a few dry streaks remain.
Add chocolate chips and stir until just combined.
Using a medium cookie scoop (about 3 tablespoons), scoop dough onto baking sheets about 2” apart.
Top with flaky sea salt.
Bake until edges are just set, 10 minutes.
Let cool on baking sheets for 10 minutes, then transfer to a cooling rack to let cool completely.