Today seems like a good day for a nice cookie recipe. These are a prize winning recipe of mine entered at the Topsfield Fair and they are easy to make and delicious! Use the best chocolate you can find but don’t go out of your way–what they sell at the grocery store will make a wonderful cookie. You might even have the ingredients in your cabinet already so if you make them, let me know what you think.
Speaking of the Fair, the exhibitor’s handbook is available on line and the cooking contests are all lined up and here’s the link to the pdf of the contest–come on down and join the fun–you might walk away with a ribbon and bragging rights!
2 cups all purpose flour
1 cup natural cocoa powder
1 teaspoon baking soda
1 tablespoon espresso powder
½ teaspoon kosher salt
8 oz 60% cacao chocolate, broken into pieces (you can use chips, Ghirardelli and other make these)
1 cup salted butter
3 cups granulated sugar
4 large eggs at room temperature
1 tablespoon vanilla extract
8 oz semisweet chocolate, chopped
Preheat oven to 350 degrees. Line 4 large baking sheets with parchment and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, espresso powder and salt and set aside.
In a microwave safe dish, melt butter and 60% cacao chocolate. Stir until smooth and allow to cool slightly.
In the bowl of a stand mixer or with a hand mixer in a large bowl, combine sugar, eggs and vanilla until well blended and lighter in color. Gradually mix in flour mixture and then chocolate mixture and finally chopped semisweet chocolate.
Using a scoop onto prepared baking sheets, 9 to a sheet. Bake 15-17 minutes in preheated oven until cookies are flat and surfaces are cracked. Enjoy!