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.