Author Notes
These are my go to chocolate cookies when I need a serious chocolate hit. They're made with pantry ingredients and they don't even require the mixer, so I can always whip them up when the urge hits, even if my toddler is napping. I sometimes dress them up with other ingredients -- chopped candied orange peel, toasted walnuts -- but they're also terrific plain. —Savour
Ingredients
-
5 ounces
chocolate chips or chopped semisweet chocolate
-
6 tablespoons
cocoa powder, preferably Dutch processed
-
3 ounces
salted butter
-
2
eggs
-
2/3 cup
sugar
-
1 teaspoon
vanilla
-
2 tablespoons
brewed coffee
-
1/4 cup
flour
-
1/4 teaspoon
baking powder
Directions
-
Preheat oven to 375.
-
Melt chocolate chips, butter and cocoa together in microwave (Nuke for 15-30 seconds at a time, stirring between each session, until smooth. Don’t overnuke.)
-
Beat eggs briefly, add sugar, vanilla and coffee, Mix until thoroughly combined.
-
Fold in chocolate, then fold in flour and baking powder, and stir until the baking powder is thoroughly incorporated and no lumps remain.
-
Chill about 10 minutes in the refrigerator.
-
Drop by tablespoons on parchment-covered cookie sheets, bake at 375 for 8-10 minutes, cool on the pan.
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.
See what other Food52ers are saying.