Imagine if an espresso and a brownie hooked up and made a cookie together.
150g dark chocolate
50 g butter
125 g sugar
3 tsp powdered espresso
1 tbsp vanilla
1/4 tsp baking powder
60 g flour
Sea salt flakes
In a medium bowl, add the butter, chocolate and coffee powder. Melt it in the microwave or in a double boiler, till it is fully melted.
In a separate bowl, add the eggs, sugar, and vanilla and using a whisk or a hand mixer, mix for 3 minutes, till the mixture becomes pale and fluffy.
Pour the cooled chocolate mixture and keep whisking continuously.
Sift in the flour and baking powder and fold the dry ingredients in. Once you no longer see any dry ingredients, chill the dough for about 30 minutes.
Preheat the oven to 350 degrees F, scoop out the dough using an ice cream scoop and bake the cookies for about 15-17 minutes or until the edges are set.
Sprinkle the cookies with sea salt as soon as they are out of the oven, let them cool on the pan for 3-4 minutes and shift them to a wire rack to cool completely.