Chocolate
Rich chocolate cookie featuring espresso powder and white chocolate, with a deep, well-rounded flavor.
Ingredients
bittersweet (not unsweetened) or semisweet chocolate (broken up or coarsely chopped)
5 ounces
unsalted butter (1 stick, cut into chunks)
1/2 cup
all-purpose white flour
1/4 cup plus 1 tablespoon
unsweetened cocoa powder (Dutch-process or American-style, sifted after measuring, if lumpy)
2 tablespoons
sugar
3/4 cup
salt
1/8 teaspoon
large eggs
2
instant espresso powder or granules (dissolved in 1 tablespoon hot water)
1 tablespoon plus 1 teaspoon
vanilla extract
1 1/2 teaspoons
top-quality white chocolate (coarsely chopped)
8 ounces
Instructions
1
Step 1
In a medium, microwave-safe bowl, microwave the bittersweet or semisweet chocolate and butter on 100-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, in a small, heavy saucepan, melt the chocolate and butter over lowest heat, stirring frequently; be very careful not to burn. Immediately remove from the heat.) Let cool to warm.
2
Step 2
In a medium bowl, thoroughly stir together the flour and cocoa powder; set aside.
3
Step 3
In a large bowl, with an electric mixer on medium, then high, speed, beat together the sugar, salt, eggs, espresso mixture, and vanilla for 2 to 3 minutes, or until well blended, slightly thick, and lightened.
4
Step 4
Beat in the melted chocolate mixture, then the flour mixture, until well blended.
5
Step 5
Stir in the white chocolate until evenly incorporated. Refrigerate the dough for at least 1 1/2 hours, or until firm enough to shape.
