These cookies are chocolate heaven. Soft, chewy, with a fudgy brownie-like interior. It’s a chocoholic’s dream come true.
A few months ago I made some chewy chocolate chip cookies that didn’t exactly hit the spot for me. Anyhow, after I wrote a blog post on it, Meryl dropped me a comment, recommending this amazing cookie recipe to me.
Meryl, who I have dubbed “The Chocolate Goddess,” knows a lot about chocolate recipes and she’s helped introduce me to some of my favorite recipes such as this chocolate cake and these chocolate muffins. Hopefully one of these days she will start her own food blog. Until then, I need to remember to come to her for all my chocolate needs.
These cookies are a little on the time consuming side, but the end result is worth the wait. The best part is that these cookies taste just as good the next day. Actually I thought they tasted even better.
Recipe: Chocolate Espresso Chews
(recipe source: Washington Post)
- 1 1/4 cup flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups semisweet chocolate chips (I used Ghirardelli)
- 3 ounces unsweetened chocolate, chopped
- 4 ounces (1 stick) unsalted butter
- 4 large eggs, at room temperature
- 1 cup sugar
- 1 tablespoon finely ground dark-roast coffee beans (I used espresso powder)
- 2 teaspoons vanilla extract
- Combine the flour, baking soda and salt in a small bowl and set aside.
- Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. Set aside.
- In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
- Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper. Make golf ball-size scoops of dough, spacing them about 2 inches apart.
- Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.