Ingredients
- 6 tablespoons unsalted butter, room temperature
- 100 grams (3.6 ounces) milk chocolate chips
- 100 grams (3.6 ounces) dark chocolate, chopped
- 29 grams (1 ounce) dark chocolate, grated (optional)
- 2 eggs, room temperature
- 100 grams granulated sugar
- 100 grams dark brown sugar
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 25 grams (¼ cup) cocoa powder
- 90 grams (¾ cup) plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- In a saucepan over low heat, melt the butter, milk chocolate chips and chopped dark chocolate. Remove from heat and leave to cool completely.
- In the bowl of a stand mixer or using a hand mixer, whisk eggs and sugar on medium speed for 5 minutes until pale in colour. Add melted chocolate, vanilla extract and espresso and beat until combined.
- Add flour, salt, cocoa powder and baking powder and mix until just combined. Fold in chocolate shavings. Cover the cookie batter and chill for 1 hour or overnight.
- Pre-heat the oven to 170°C. Line a baking tray with parchment or greaseproof paper. Roll 2 tablespoons into round balls. Place cookies 2 inches apart on baking sheet. Bake for 10 -11 minutes, until the edges are just set and the cookies have crackled. Leave the cookies on baking tray for 5 minutes before moving to wire rack to cool. Eat warm or let cool completely.
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi