ADVERTISEMENT
Whip the Eggs & Sugar:
In a large bowl, combine white sugar, brown sugar, and eggs. Using a hand or stand mixer, beat on medium-high speed for about 5 minutes, until the mixture is pale, thick, and ribbons form. Rub a little between your fingers — it should feel smooth, not grainy.
Melt Chocolate & Butter:
In a separate bowl or small saucepan, melt the chopped dark chocolate, butter, and instant coffee powder together. Microwave in short 20–30 second bursts (stirring in between), or melt gently over low heat on the stove. Once smooth, stir in the cocoa powder while it’s still warm.
Combine Wet Ingredients:
Pour the warm chocolate mixture into the whipped eggs and sugar. Mix until smooth and glossy. Stir in the vanilla extract.
Fold in Dry Ingredients:
Add flour, baking powder, salt, and chocolate chips. Gently fold everything together with a spatula until just combined — do not overmix. The batter should be thick and glossy.
Chill the Dough:
Cover the bowl and refrigerate the dough for 20 to 30 minutes, just until it firms up enough to scoop. Don’t chill longer or the dough may become too stiff and lose its shine.
Preheat & Scoop:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a 1.5 tablespoon cookie scoop, portion out the dough, placing cookies 2 inches apart.
Bake:
. Bake for 10–12 minutes, depending on your preferred texture:
10 minutes = gooey center
12 minutes = slightly firmer, still chewy
Once out of the oven, gently tap the tray on the counter to create crackly tops.
Cool Completely:
Let the cookies cool on the tray for 10–15 minutes. They’ll firm up as they cool. Transfer to a wire rack to cool completely before storing.
Storage
Store in an airtight container at room temperature for up to 5 days.
To freeze: scoop dough into balls, freeze on a tray, then transfer to a freezer-safe bag. Bake from frozen — just add 1–2 minutes to the bake time.
ADVERTISEMENT
