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Servings 6 COOKIES

Ingredients

  • 110g dark chocolate (I used Callebaut 811)
  • 2/3 stick unsalted butter
  • ~1/2 cup whole coffee beans (I used Cafe Racer Beverage Co. French Roast)
  • 50g AP flour
  • 1 tsp cocoa powder
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 egg room temp
  • 1/2 tsp vanilla
  • 50g white sugar
  • 45g light brown sugar
  • 40-60g chocolate chips (optional)
  • flaked sea salt (optional)

Instructions

  • Begin by infusing the butter with the coffee beans: I eyeballed these portions, so you can feel free to use more or less coffee. You will need 30g of coffee-infused butter for the recipe, but since the heating process will make some of the liquid in the butter evaporate, you’ll need to start off with more than 30g. I eyeballed 2/3 of a stick of butter and had a small amount leftover that I tossed. I used close to 1/2 cup of coffee beans; starting with a 1/4 cup.
  • Melt 2/3 stick of butter over medium heat. Add coffee beans. Reduce heat to low and simmer for 5 minutes. Turn off heat, cover and let sit for 15-20 minutes. Strain through a sieve and measure out 30g of coffee-infused butter into a heat-safe bowl.
  • Prep all your ingredients, line baking trays with parchment, and preheat your oven to 350ºF. You will need to work quickly. 
  • Combine flour, baking powder, cocoa powder, & salt in a bowl and set aside.
  • Measure chocolate chips into a separate bowl and set aside. (Optional)
  • Measure sugar & vanilla into a medium mixing bowl and have your egg and hand mixer nearby & ready.
  • In your heat-proof bowl, add 110g chopped chocolate to the butter and melt together over bain-marie or in the microwave. Once melted, set aside as you continue to the next steps.
  • Beat the egg & sugars using a hand mixer on high for 5 MINUTES. 
  • Add chocolate-butter mixture. Continue using your hand mixer and mix until fully combined (~1 min) Scrape down sides with a spatula.
  • Add your dry mixture and beat with hand mixer on low until flour just disappears. 
  • Add the chocolate chips and fold in by hand with a spatula. 
  • IMMEDIATELY use a cookie scoop to scoop dough onto the baking tray. You can also use two spoons to handle the dough. Dough will be wet and sticky like a brownie batter.
  • Optional: sprinkle with flaked sea salt before baking
  • Bake for 12 to 14 minutes, until tops are cracked. Remove from oven and allow to cool fully on the baking tray.