Ingredients
Scale
- 7 oz. semi sweet chocolate chips or bar
- 3/4 cup gluten free flour blend (spooned into your measuring cup, see notes)
- 1/4 cup unsweetened dutch cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- Maldon flake salt
Instructions
- Prepare your baking sheet trays. If you have double ovens, prepare 4 trays and line with parchement paper. If you have one oven, line 2 baking sheet trays (I suggest you make 1/2 of this recipe, see notes). Organize the trays on a countertop or table, where you will be able to move quickly when you are spooning the batter on to them.
- Preheat your oven(s) to 350F.
- Add the semi sweet chocolate to a glass or ceramic bowl (microwave safe), and melt in 20 seconds increments until melted. Remove and set aside.
- In a small mixing bowl, combine the flour, cocoa powder, espresso powder, baking powder and salt. Whisk together and set aside.
- In a medium to large mixing bowl (microwave safe), melt the butter along with the granulated sugar and brown sugar together. Only heat until the butter is melted. Combine with a rubber spatula.
- Whisk in the eggs, egg yolk and vanilla extract until fully combine. Fold in the dry mixture of flour using a rubber spatula. Combine until the ingredients are fully incorporated. It will be very wet batter.
- Use a cookie scoop to scoop 6-8 cookies per sheet tray- leaving enough room between them since this batter will spread. Once you finish the 1st baking sheet tray, place that tray in the oven and come back to do the 2nd tray. Place all the cookies/trays in your oven.
- Bake for 8 minutes and remove from your oven. Tap the trays on your counter to deflate the cookies. Sprinkle with Maldon flake salt and let cool on the baking trays. Remove using a metal spatula after 15 minutes or so.
Notes
- Prep your baking sheet trays before hand. If you have double ovens, use them. This way you can bake them all together – 4 trays worth. Line them with parchment paper and set them on an organized surface for you to move quickly when measuring the cookies out. Using a cookie scoop will help a lot with making this fast along with the cookies will be the same size. Do one tray, put that in the oven and move to the next. Don’t let the measured cookies sit on your tray. Get them in the oven.
- Spoon your flour into a measuring cup. Don’t press the flour down. Spooning it into the measuring cup will keep it light and airy.
- Get your eggs out now. Room temperature is the way to go.
- Use high quality cocoa powder, vanilla and espresso powder. Using high quality ingredients will give you the very best product. These ingredients are also the freshest and packed with all the flavor.
- If you want your cookies to be perfect circles, use the cookie cutter swivel technique, right after they come out of the oven.
- Prep Time: 15
- Cook Time: 8
- Category: cookies
- Method: oven
- Cuisine: dessert