Discover the secret to these indulgent chocolate espresso cookies – our Espresso Brava Sea Salt. White sea salt is infused with aromatic ground espresso beans, making it easy to add bold and refreshing coffee flavor to any dessert.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients
Makes about 30 cookies
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3 Ounces Unsweetened Chocolate
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2 Cups Semisweet Chocolate
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1/2 Cup Butter
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3 Eggs
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1 Cup Granulated Sugar
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2 1/4 Teaspoons Instant Espresso Powder
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3/4 Cup All-Purpose Flour
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1/3 Teaspoon Baking Powder
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2 Teaspoons Espresso Brava Sea Salt
Directions
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Preheat oven to 350ºF, and grease cookie sheets.
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Melt together unsweetened chocolate, 1 cup semisweet chocolate and butter in top of double broiler (this can also be done in microwave oven on low setting). Stir occasionally until melted.
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Beat eggs and sugar in medium bowl until thick and light, about 3 minutes. Stir in espresso powder. Add chocolate mixture and mix well. Sift together flour and baking powder, and fold into egg mixture. Carefully fold in remaining chocolate chips.
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Drop dough, 1 tablespoonful at a time, spacing 2 inches apart, onto prepared cookie sheets and sprinkle with Espresso Brava Sea Salt.
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Bake until cookies have crackled appearance, about 8 to 9 minutes. Set aside until cool.