This recipe is a classic example of learning from my mistakes. I had an entirely different cookie in mind when I started things to the bowl. Then I realized I didn’t have four essential ingredients to achieve the flavor I wanted. So I did want any cook would do in my situation – I improvised.
It took a few rounds of trial and error until they were ready for the main stage. I felt exhilarated like how the lady in Flashdance must have felt when water fell from the sky and splashed her in the chair. It was at that moment when I knew the recipe was perfect.
The cookies eventually made their public debut as the star attraction at my friends’ floral shop, during the Lawrenceville Joy of Cookie tour this past weekend.
A burst of chocolate in every bite, these cookies remind me of a bonbon with a cake center. I recommend keeping the size small enough to pop a whole cookie in your mouth. It’s better that way.
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1 tsp. instant coffee granules
- 1/2 tsp. salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 tsp. vanilla extract
- 2 eggs, room temperature
- 1 cup mini chocolate chips
- Preheat oven to 350°F.
- Place chocolate chips in a microwave safe glass bowl. Heat for 1 minute. Stir. Heat for an additional 30 seconds. Stir until smooth. Set aside and cool.
- Whisk flour, cocoa powder, baking powder, instant coffee granules and salt in medium bowl. Set aside.
- Beat butter and sugar until creamy using a stand mixer. Add vanilla extract; beat for 1 minute. Add eggs, one at a time until well incorporated. Pour in the melted chocolate.
- Slowly add the dry ingredients with the mixer on low; beat until just incorporated. Stir in mini chocolate chips with a wooden spoon.
- Lightly coat cookie sheets with cooking spray. Drop tablespoon sized balls onto the cookie sheet. Balls should be 1/2 inch apart.
- Bake cookies in a 350 degree oven for 8-10 minutes, or until lightly firm. The center should be soft. Cool cookies on baking sheet 5 minutes. Transfer cookies to racks and cool completely.