I should probably be posting salad recipes right after Halloween, but these cookies really need to be shared! And of course there is no such thing as too much chocolate is there?
These are our latest house favourite. So rich and intense! The good thing is, they are rich enough that you only need one or two to feel sated.
The key to success is high quality chocolate.
- 400 g good quality dark chocolate
- 125 g butter, chopped
- 1 T dried espresso coffee grounds
- 1 3/4 caster sugar
- 4 eggs
- 1/3 c plain flour
- 1/4 t baking powder
- 1/8 t salt
- 1 1/2 c dark chocolate chips (optional)
Heat chocolate, butter and coffee in a saucepan over a low heat until melted and smooth. Use a metal spoon to stir. Remove from heat and leave to cool.
Beat sugar and eggs in a large mixing bowl on high speed until thick and pale. Add chocolate mixture and beat until combined. Sift dry ingredients over the chocolate mixture and beat until combined. Stir in chocolate chips.
Cover dough and refrigerate for at least 20 minutes. The dough is very soft so it is important that you keep the dough refridgerated between batches.
Preheat oven to 180C. Line 2 oven trays with baking paper. Drop heaped teaspoons of mixture onto prepared trays, allowing room for spreading. Bake 1 tray at a time for 10-12 minutes or until cookie tops are set. Stand on trays for 5 minutes before transferring to a wire rack to complete cooling.
Adapted from “Family Circle“, December 2008, p75