Chocolate Chip Coffee Cookies

Ingredients

• 125 grams dark chocolate, fully melted
• 150 grams all-purpose flour
• 4 tablespoons (30g) good quality cocoa powder (levelled)
• 2 tablespoons espresso powder (levelled)
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 125 grams unsalted butter (room temperature)
• 80 grams light brown sugar
• 50 grams white sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 300 grams dark chocolate, roughly chopped (slabs, not choc chips)
• 80 grams nuts of choice (like walnuts or pecans)

Instructions

1. 1

   Preheat the oven to 170C/325F/gas mark 3. Line two baking sheets with parchment paper.

2. 2

   Melt 125g of dark chocolate in the microwave until smooth and fully liquid.

3. 3

   Chop the nuts and cut the 300g dark chocolate slabs into large chunks.

4. 4

   Sift together the all-purpose flour, cocoa powder, espresso powder, bicarbonate of soda and salt. Set aside.

5. 5

   In a large bowl, add the softened butter, light brown sugar and white sugar. Using an electric hand whisk (or stand mixer), beat the butter and sugars until light and fluffy, about 2 minutes.

6. 6

   Add the melted chocolate to the butter and sugar mixture and beat until fully combined.

7. 7

   Next, add the vanilla extract and egg, then beat until well combined.

8. 8

   Add all the dry ingredients and beat on low until just combined. Avoid overmixing.

9. 9

   Finally, fold in the chopped nuts and chunky chocolate, making sure they're evenly distributed throughout the dough.

10. 10

    Use a medium cookie or ice cream scoop to place mounds of dough onto the lined baking sheet. Leave about 7 cm between each mound and avoid flattening the tops.

11. 11

    Bake in the preheated oven for 18 minutes or until a cake tester comes out clean. Avoid piercing any chunks of chocolate, as they may make the cookies appear undercooked.

12. 12

    Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.