Reminiscent of a brownie but with a crisp outer shell. The double dose of chocolate makes this sinfully dark and extremely delicious - if you're into chocolate, that is.
14 oz all-purpose flour
3 oz unsweetened cocoa powder
1 tsp baking soda
14 oz granulated sugar
10 oz unsalted butter
¼ tsp sea salt
3 oz unsweetened chocolate, melted and cooled
2 whole eggs
2 tsp vanilla extract
1 ½ tbsp coffee extract or liqueur
For dredging: granulated sugar
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, and baking soda..
- In the bowl of an electric mixer, using the paddle attachment, beat the sugar, butter, salt, and melted chocolate at medium speed until creamy, about 2 minutes. Beat in one egg at a time. Scrape down the sides of the bowl before each addition. At low speed, beat in the dry ingredients.
- Chill dough for at least 30 minutes before scooping.
- Use a size 40 ice cream scoop to portion. Drop the scooped dough onto prepared baking sheets, spacing them at least 1 ½ inches apart. Flatten the tops with your fingers. Dredge each flattened dough in sugar. Bake the cookies, one sheet at a time, for 10-12 minutes or once the tops and sides show cracks. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack and cool completely.