These have a deep chocolate flavor, with a chewy and fudgy center and slightly crisp edges. Moist, rich, and satisfies any chocoholic. Freeze leftover dough for baking when you need emergency cookies!
Yield:about 25 cookies 1x
2 cups all purpose flour
1/2 cup dutch processed cocoa powder
2 tsp baking powder
1/2 tsp table salt
16 oz good quality semisweet chocolate chips
4 large eggs
2 tsp pure vanilla extract
2 tsp instant coffee granules
10 TB salted butter, softened
1 1/2 cups packed light brown sugar
1/3 cup granulated sugar
2 cups semi-sweet or milk chocolate chips (or a mixture of both)
For the Caramel Drizzle:
2 cups granulated sugar
12 TB unsalted butter, sliced into pieces, and softened
1 cup of heavy cream
coarse kosher salt or flaky sea salt
In a bowl, whisk the four, cocoa powder, baking powder, and salt. Set aside.
In a bowl set over saucepan of simmering water, constantly stir chocolate chips until melted.
In a bowl, whisk together the eggs and vanilla. Sprinkle coffee powder to dissolve. Set Aside.
In the bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars at medium until combined, 1 minute. Mixture may be gritty. Decrease to low speed, add egg mixture, and mix to incorporate, 1 min.
Add melted chocolate in a steady stream, mixing until combined, 1 minute, scraping down bowl and beater as needed.
With mixer still on low, add dry ingredients gradually and gently mix just until combined, without over beating.
With rubber spatula, fold in chocolate chips. Cover bowl with plastic wrap and chill in fridge at least 1 hour or until scoop-able.
Adjust oven to lower middle position, at 350F. Line baking sheets with parchment paper. Divide dough into balls about 1 1/2 inch in diameter. Set balls on lined baking sheets, about 2 inches apart. Slightly flatten dough balls.
Bake just until edges are begun to set but centers are still very soft, 8-9 minutes. Cool on baking sheets 10 minutes. Carefully transfer to wire rack and cool to room temp.
For the Salted Caramel Sauce: In a heavy saucepan, place sugar in even layer. Heat sugar over medium-high, whisking frequently. Once it starts melting, whisk continuously as it cooks, until all clumps are melted down. Turn heat down to medium, insert thermometer into the melted sugar, and continue stirring until melted sugar turns red-brown. The minute your thermometer reads 350F, add all the butter (caramel may bubble up aggressively when you do this.) Whisk butter/caramel until completely melted. Immediately remove pan from heat, carefully pour in the cream, and whisk until a smooth sauce forms. Cool slightly. Drizzle desired amount of caramel over cooled cookies and sprinkle with a pinch of coarse salt.