Delicious cookies! Love the meringue-like texture. Kitchen tip: Do not be tempted to remove cookies until they’re COMPLETELY cool…or they’re break.
Prep: 25 min.
Cook: 15 min. per batch
Yield: 24 cookies
1 1/4 cups semisweet chocolate chips
3/4 cup all-purpose flour
3 Tbsp. unsweetened cocoa
1 tsp. instant espresso powder
1/4 tsp. baking powder
Pinch of salt
5 Tbsp. unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 tsp. vanilla extract
1 cup white chocolate chips
Preheat oven to 350ºF. Line 2 large baking sheets with parchment.
In a bowl over just simmering water, melt chocolate chips, stirring until smooth. Remove from heat and let cool 10 minutes.
Sift together flour, cocoa, espresso powder, baking powder and salt. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Add eggs 1 at a time, beating well after each. Beat in vanilla. Stir in melted chocolate. Fold in dry ingredients and white chocolate chips.
Using a small ice cream scoop or 2 spoons, portion dough by tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake for about 15 minutes, until tops are cracked, switching baking sheets top to bottom and front to back halfway through. Allow cookies to cool completely on baking sheets on wire racks. Repeat with remaining dough.
Note: To make Triple Chocolate Cookie “Sandwiches,” spread bottom side of 1 cookie with Nutella; place against bottom side of another cookie to form sandwich.
Save paper. You can use the same sheets of parchment for all of the cookie dough.