Okay I know that title is a mouthful, but I swear to you it’s worth it. These are the most indulgent, addictive cookies I have ever eaten. They are rich and delightful and I would likely sacrifice a limb if that’s what was required to keep them in my life. I have been baking up a storm the last few months, but these are probably the most enjoyable to eat of anything I’ve made recently.
(Note that I got this recipe from FoodGal, who got it from Sarah Kieffer’s book 100 Cookies, and only made minor tweaks. All credit to them for the original recipe!)
- 1.5 cups flour
- 1/2 cup unsweetened cocoa powder (please try to use fair trade if you can!)
- 2-3 tsp. ground espresso (I usually use a tablespoon and just don’t fill it all the way)
- Note: I don’t drink coffee, so I don’t typically keep good beans on hand. If you do drink coffee, I’d recommend fresh grinding a quality roast for the best flavor. If you’re like me, then the best pre-ground, store-bought, actually-tastes-pretty-good one is Cafe Bustelo
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 10 tbsp. plus 4tbsp. butter, at room temp (you will be using these separately, so I recommend separating them while they’re still cold)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, lightly packed
- 1 tbsp. (plus a small splash) vanilla extract
- 3/4 tsp. salt
- 1 egg plus 1 egg yolk
- 5 oz. (about 1 cup) semisweet chocolate chips
- Brown the butter:
- Put 10 tbsp. butter in a pan over a low to medium heat.
- Cook until there are caramel-colored pieces and it gives off a strong nutty aroma (it will likely have a foam on the top, which you can just stir to see through). (Pro tip: If you’re nervous about burning it, go low and slow. I usually do this and it takes ~10 minutes for the butter to brown. Also sorry the picture isn’t super clear haha.)
- While butter is browning, whisk together flour, cocoa powder, espresso, baking powder, and baking soda in a separate bowl (aka not the one that your other 4 tbsp. of butter are in).
- Once butter is browned, pour it into the bowl over the remaining 4 tbsp. of room temperature butter, and stir until it’s all melted and combined.
- Mix in sugars and vanilla.
- Mix in egg and yolk thoroughly. This isn’t one that you need to be afraid of overmixing.
- Slowly mix in flour mixture until no dry spots are remaining, then mix in chocolate chips.
- Roll dough into balls (about 2 tbsp. each), place in parchment paper-lined container, and refrigerate for at least 1 hour (I usually do a minimum of 2-3 hours). The dough will last several days in the fridge.
- Preheat oven to 350°F, place cookies on baking sheet, and bake 9-11 minutes. (Pro tip: I only bake the amount I want for that night because these cookies are at their prime when fresh and warm from the oven. Trust me.)
Costs about $7, makes about 20 cookies (6-7 servings).
This is my favorite dessert recipe right now, and I love how much it feels like a treat without being too much more complicated than normal chocolate chip cookies. It’s a perfect recipe to impress someone when enjoying a night in (that is, if you’re willing to share). Think of it like a sophisticated comfort food.
What have you been baking lately? Let me know in a comment below or on Twitter @ohgrowup. Thanks for reading, and happy adulting!
*Cost was again a real rough estimate because basically all of the ingredients are regularly stocked in most houses. Sorry if the cost is off, but the point is it definitely isn’t pricey.