Ingredients
Scale
- 10.5 oz. (300g) semi-sweet chocolate, chopped & devided
- 2 tbsp. (30g) butter
- 2 large eggs
- 1/2 cup (100g) brown sugar
- 1/2 tsp. vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. instant espresso powder
- flaky sea salt
Instructions
- Add about 9 oz. (250g) of the chopped chocolate together with the butter to a heatproof bowl over a pot with simmering water and melt (also works in the microwave). Mix until combined and set aside to cool down again.
- Add the eggs and brown sugar to a large bowl and mix until light and fluffy. Add the melted chocolate and vanilla extract and mix until well combined. Mix the flour with baking powder, salt and espresso powder. Add to the bowl and mix until just combined. Fold in the remaining chopped chocolate. Place the in the fridge for about 20 minutes.
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a spoon or cookie scoop to place dough balls on the baking sheet – leave enough space in between. Sprinkle with the flaky seas salt and bake for 7-8 minutes. The edges should get some color and the top some cracks – do not overbake. Take out of the oven, let cool down a bit on the baking sheet, then let cool down completely on a wire rack. Do the same with the remaining dough.
Notes
- Enjoy baking!