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The Bakers Table in Santa Ynez Valley, chocolate espresso cookie recipe

The Baker's Table Chocolate Espresso Cookies

Amy Dixon, The Bakers Table
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Course Dessert

Ingredients
  

  • 8 ounces unsweetened chocolate 
  • 20 ounces semi-sweet chocolate (64% cacao)
  • 8 ounces unsalted butter
  • 8 eggs
  • 1/4 tsp coffee extract-you can substitute with instant espresso powder
  • 1.5 pounds sugar
  • 4 ounces cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 pound Semi sweet chocolate chips or chunks (64% cacao)

Instructions
 

  • Melt the chocolates and butter together over a double boiler or bain marie (the 8oz and 20oz chocolates)
    Whisk together dry ingredients (not the sugar). Set aside.
    Fit a stand mixer with the whisk attachment
    Whisk together the eggs and the sugar. Start on low speed, then gradually go to high speed. Whip until pale yellow and fluffy.
    With the mixer on low, add melted chocolates. Mix until there are a few streaks of white.
    Remove bowl from mixer and fold in the dry ingredients until fully combined.
    Fold in chocolate chips/chunks (the one pound oz chunks)
    Set batter aside until set. Approximately 2-3 hours. Do not refrigerate batter before scooping.
    Scoop the batter with a cookie/ice cream scoop
    Bake at 365 for approximately 16 minutes. Keep a close eye-they overbake easily. 
    Pull them out of the oven when they look slightly shiny but set.