Midnights Cookie
These cookies taste like pure, rich chocolate, with a hint of coffee. Just for fun, place a nonpareil in the center while the cookies are still warm from the oven.
Storage: Store at room temperature in an airtight container for up 3 days, or freeze for up to 2 months.
Ingredients
- 3 1/3 cups (568 grams) bittersweet or semisweet chocolate chips or chunks, divided
- 6 ounces (170 grams) unsweetened chocolate
- 3/4 cup (94 grams) all-purpose flour
- 3/4 cup (60 grams) cocoa powder
- 1 1/4 teaspoons fine salt
- 1 1/4 teaspoons baking soda
- 2 sticks (227 grams) unsalted butter, softened
- 1 2/3 cups (367 grams) packed light brown sugar
- 2 large eggs
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- Nonstick cooking spray (optional)
- Nonpareils (optional)
Directions
Step 1
In a small saucepan over low heat, add 1 2/3 cups (284 grams) of the bittersweet or semisweet chocolate and the unsweetened chocolate, and heat, stirring frequently, until nearly melted. Remove from the heat and keep stirring until fully melted and smooth. Set aside.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, salt and baking soda until combined.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a bowl, beat the butter and brown sugar on medium speed, until light and fluffy, about 4 minutes. Beat in the eggs one at a time, stopping the mixer and scraping down the sides and bottom of bowl as needed. Add the melted chocolate, espresso powder and vanilla extract and mix until evenly incorporated. Reduce the speed to low, add the flour mixture and mix until just combined. Add the remaining 1 2/3 cups (284 grams) of the chocolate chips and mix on low just to combine. Cover the bowl and refrigerate until the dough is firm, about 1 hour.
Step 4
Position a rack in the middle of the oven and preheat to 350 degrees. Lightly coat 2 large sheet pans with nonstick cooking spray, or line with parchment paper.
Step 5
Drop the dough by the tablespoonful onto the prepared sheets, spacing the cookies about 2 inches apart. Bake for 9 minutes, or until the cookies appear set. Remove from the oven and place a nonpareil, if desired, in the center of each cookie. Let rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough and nonpareils.
