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These cookies are made almost entirely of chocolate and they taste like it!! Super fudgy with that perfect brownie crust!! We mentioned this in our brownie recipe, but the trick to making that crisp, smooth shell is to whip up your eggs to form a meringue, this rises to the top and forms the layer! based on the Boy who Bakes with a few changes to make it extra special

[ingredients title=”Ingredients”]

  • 1 1/4 cup (about 200g!) dark chocolate (semisweet can work, I use 80% for a really rich cookie)
  • 1/4 cup unsalted butter, cubed
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup + 1 TB All purpose flour
  • 1 tsp instant coffee or espresso powder
  • 1 tsp vanilla extract
  • 3 TB cocoa powder (dutch process!)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • coarse sea salt


[directions title=”Directions”]

  1. Preheat oven to 350F and measure flour, cocoa powder, baking powder and salt, mix evenly
  2. Using a double boiler (or place a heatproof bowl over a pot of simmering water, resting over so steam hits top bowl) melt the butter, chocolate and coffee powder, stir occasionally. Remove from heat
  3. Immediately, whisk eggs and sugar for 5 minutes (use a stand or hand mixer)
  4. Pour in melted chocolate and vanilla and mix for a minute to combine
  5. Add flour mixture and mix briefly to combine
  6. Spoon onto parchment lined baking sheet immediately and bake for 12 minutes
  7. I like to whack the pan once on removing from the oven, and then let cool on tray, cookie will collapse further on cooling. let cool completely for perfect texture (but its ok if you steal a couple warm ones to eat with ice cream haha)


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