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Chewy Chocolate Cookies
Closely adapted from Guittard. And I admit your grandma would never have put salt into the rolling sugar, but I just had to. Leave it out if it bothers you but I personally always recommend a slightly salty edge with your sweet.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Ingredients
- 12 oz (340 g) semi sweet chocolate, chopped aim for around 60-65% cacao
- 2 cups (240 g) AP flour
- 1/2 t baking soda
- 1/2 t baking powder
- 3/4 t salt, divided
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 t instant espresso powder
- 1 1/4 cups granulated sugar, divided
- 1 t vanilla
- 2 eggs
Instructions
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Melt the chocolate in a double boiler and set aside to cool.
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In a separate bowl, whisk together the flour, baking soda, baking powder, and 1/4 teaspoon of salt. Set aside.
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Switching to a stand mixer or hand mixer, beat the butter with the espresso powder until creamy. Scrape the sides and bottom of the bowl, and then add 1 cup of sugar. Beat on medium speed for about 3 minutes, until light and fluffy.
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Beat in the vanilla, then the eggs, one at a time, and scraping the sides and bottom of the bowl as you go.
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Beat in the melted chocolate at medium low speed. Scrape the sides and bottom of the bowl.
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Mix in the flour mixture on the lowest speed. When it is completely incorporated, cover with plastic wrap and let chill for 30-60 minutes.
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When you are ready to bake, preheat the oven to 350 F.
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Whisk together the remaining 1/4 cup granulated sugar with the remaining 1/2 teaspoon of fine sea salt.
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Scoop out 1-inch balls of cookie dough, and then roll them into a ball, and then roll in the sugar-salt mixture. Place on a parchment or silicone mat-lined cookie sheet, 2 inches apart (I got 20 to a sheet). Bake for 9-12 minutes, or until the tops have cracked but the centers are still a little soft. Let cool on the cookie sheet for 3-5 minutes, and then transfer to a cooling rack.