Ingredients
- 1¾ cups (7 to 8 ounces) 60–75% bittersweet chocolate, finely chopped
- 8 tablespoons unsalted butter
- 1 teaspoon espresso powder (optional)
- 1½ cups granulated sugar, divided
- ¼ cup light brown sugar, packed
- 2 large eggs
- 3 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ cup Dutch processed cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
Instructions
- Place a medium-sized heat-safe bowl over a saucepan with 3 to 4 inches of simmering water on low heat (or use a double boiler). Add the chocolate, butter, and espresso powder.
- Stir constantly until the chocolate mixture is smooth and melted.
- Remove from heat and stir in ¾ cup of the granulated sugar and all of the brown sugar until smooth.
- Whisk in the eggs and vanilla extract. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients until just combined.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 20 to 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place the remaining ¾ cup granulated sugar in a small bowl.
- Use a medium cookie scoop to portion the dough. Roll each portion into a ball.
- Roll the dough balls in the granulated sugar until fully coated.
- Place the cookies 1 to 2 inches apart on the prepared baking sheet.
- Bake for 9 to 11 minutes. The cookies will appear underdone—this is desired.
- Let the cookies cool on the baking sheet for 15 minutes before transferring to a cooling rack.
Notes
- Chilling the dough helps prevent spreading and enhances flavor.
- Cookies will firm up as they cool—do not overbake.
- Espresso powder deepens the chocolate flavor but can be omitted.
- Store in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
