Cooking Instructions
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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Using a double boiler, melt the
Butter (180 g)
and
Semi-Sweet Chocolate Chips (175 g)
over medium heat. Allow mixture to cool to room temperature.
Step 3
In a small bowl, combine the
Unbleached All Purpose Flour (185 g)
,
Unsweetened Cocoa Powder (65 g)
,
Salt (3 g)
, and
Baking Soda (3 g)
. Set aside.
Step 4
In a large mixer bowl, beat the
Granulated Sugar (450 g)
,
Farmhouse Eggs® Large Brown Eggs (3)
, and
Pure Vanilla Extract (5 mL)
until well-combined and fluffy.
Step 5
Gradually add the cooled chocolate mixture to the egg mixture; beat until combined.
Step 6
Gradually add the flour mixture; beat until just incorporated.
Step 7
Using a rubber spatula or wooden spoon, stir in the
Espresso Chocolate Chips (280 g)
.
Step 8
Drop onto an ungreased baking sheet by rounded tablespoons
Step 9
Bake for 8-10 minutes or until edges are firm, but the center is still slightly soft.
Step 10
Cool cookies on a baking sheet for 2 minutes before transferring them to a wire rack to finish cooling.
