There isn’t a word good enough to describe these cookies. They are ridiculous and insanely addicting, which is why I only bake them about once a year around Christmas time. But this past weekend, my husband requested these and you know, I’m such an awesome wife, so of course I was going to make these. Because he wanted them…not me. I am warning you though, if you go ahead and bake these, there is no turning back. They are only for serious chocolate lovers.This recipe comes from one of my favorite cookbooks (and favorite chef), Weeknights with Giada, by Giada De Laurentiis. I’m not sure why this recipe is in this book, because who has time to make these during a weeknight? But anyway, it’s a great book and an amazing recipe. I didn’t make any changes to this recipe which rarely happens. I always want to mess around and tweak things but seriously…didn’t even cross my mind. Talking about these cookies and looking at these photos is making me drool…but I have two left on my kitchen counter and I went to the gym today…so yea…that’s happening right now.
Here’s what you’ll need-
6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces
2 tablespoons unsalted butter, at room temperature
1/3 cup dark chocolate-covered espresso beans (I buy these at trader joes)
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup sugar
2 eggs, at room temperature
2 tablespoons water
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
Preheat the oven to 300 degrees. Line your baking sheet(s) with parchment paper.
In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
In a small microwave safe bowl, combine the chocolate and butter. Heat for about a minute, then stir, heat another 30 seconds and stir until the chocolate has melted.
In another large bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets.