Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder, sifted
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon espresso powder
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 350°F.
  2. Melt the 1/2 cup of butter in a small saucepan. Cook until it reaches a clear liquid state and begins to sizzle slightly.
  3. Combine the melted butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar in a large bowl.
  4. Whisk in the 2 eggs and 1 tablespoon vanilla extract vigorously for 2 to 3 minutes until the mixture looks pale, thick, and velvety.
  5. Sift the 1/2 cup cocoa powder, 3/4 cup flour, 1/2 teaspoon sea salt, and 1/2 teaspoon espresso powder over the wet ingredients.
  6. Fold the dry ingredients gently with a spatula until no white streaks of flour remain.
  7. Stir in the 1 cup of chocolate chips.
  8. Scoop rounded tablespoons of dough onto a parchment lined baking sheet, spacing them 2 inches apart.
  9. Bake for 22 minutes until the edges are set and the tops have a delicate shatter crust.
  10. Cool on the pan for 10 minutes before transferring to a wire rack.