I’m loving everything salted lately….and these cookies are to die for!! I had all intentions of making them for last week’s Fill the Cookie Jar, but I didn’t read the recipe fully and when I went to make them, I didn’t have enough unsweetened chocolate. Fail! So after sending my husband to pick up another bar of chocolate, I quickly threw together the batter and had them ready to go for a Superbowl luncheon at my work last week.
They were delicious and the combination of the chocolate, espresso and sea salt was perfect. They were soft and moist cookies and super rich! I could eat just one and I was satisfied. Trust me, you’ll want to make these for any chocolate-lover in your life. They’re perfect for Valentine’s Day! ❤
10 oz unsweetened chocolate
1/4 cup coconut oil
1/3 cup flour
1/4 tsp baking powder
1/4 tsp salt
2 eggs, room temperature
1 1/3 cup sugar
1 1/2 tsp instant espresso powder
1 tsp vanilla extract
sea salt flakes
Finely chop 6 ounces of the unsweetened chocolate. Melt it along with the coconut oil in a double boiler. Stir constantly until the chocolate and oil is completely melted. Remove from heat and allow to cool to room temperature. Chop the remaining 4 ounces of chocolate into chocolate chip sized chunks. Set aside.
Mix together the flour, baking powder and salt in a small bowl and set aside. In the bowl of a stand mixer, combine the eggs, sugar, espresso powder and vanilla. Beat on medium him for 5 minutes or until the mixture becomes pale and fluffy. Gently fold in the flour mixture and then cooled chocolate. Mix in the remaining chocolate chunks. Cover and refrigerate for at least 1 hour until the dough is firm.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place 1 to 1 1/2 inch balls of dough on the prepared sheets, approximately 2 inches apart. Sprinkle a little salt on top of each ball. Bake one sheet at a time for 8 to 10 minutes. Rotate the pans halfway through baking. Allow to cookies to cool completely before removing them from the tray. They will be soft and I found that they broke apart if I tried to transfer them to a cooling rack if they were not cool enough. Store cookies in an airtight container for up to 2 days…if they last that long!
Source: Desserts for Breakfast
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