Chocolate espresso puddles
Broma Bakery recipe - american
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
- 6 oz semi-sweet chocolate, chopped into 1/2-inch pieces
- 1/3 cup dark chocolate-covered espresso beans
- 1 cup flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 2 tbsp unsalted butter, room temperature
- 2 eggs, at room temperature
- 2 tbsp water
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- 1
Place an oven rack in the center of the oven. Preheat the oven to 300°F. Line 2 baking sheets with parchment paper. Set aside.
- 2
In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
- 3
In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
- 4
In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.