Fine Cooking Magazine - November/December 2020

Yield:Makes about 40 cookies

These chewy, gooey cookies pack a double dose of chocolate and a hint of coffee. The better the quality of the chocolate, the better the cookies will be.

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2 oz. (1/2 cup) cake flour
1 tsp. baking powder
1/4 tsp. fine sea salt
13 oz. dark chocolate, preferably at least 72% cacao, chopped (about 3 cups)
2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
3 large eggs
1-1/4 cups granulated sugar
1 tsp. instant espresso
1/2 tsp. pure vanilla extract
2 cups bittersweet chocolate chunks or chips

Calories (kcal) : 150
Fat Calories (kcal): 70
Fat (g): 8
Saturated Fat (g): 5
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 3
Cholesterol (mg): 15
Sodium (mg): 40
Carbohydrates (g): 17
Fiber (g): 2
Sugar (g): 12
Protein (g): 2

Preparation

筛入面粉、泡打粉和盐到地中海ium bowl.
Melt the chopped chocolate and butter in a 2-quart saucepan over low heat, stirring until smooth. Set aside to cool slightly.
In a stand mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat the eggs, sugar, espresso, and vanilla on medium speed until combined. Fold the egg mixture into the melted chocolate in the saucepan, and then fold in the flour mixture until just incorporated. Fold in the chocolate chips. Refrigerate the dough for about 1 hour to firm up a bit.
Position a rack in the center of the oven and heat to 325°F. Line 1 or more baking sheets with parchment paper.
Drop the chilled dough by rounded tablespoons onto the baking sheet about 2 inches apart. Bake one sheet at a time until the cookies are cracked on top and feel dry on the surface but still soft inside, 14 to 15 minutes, rotating the baking sheet halfway through baking. Let the cookies cool on the baking sheet for 15 minutes before transferring them to a rack to cool completely. Store in an airtight container at room temperature for up to 2 days.