Dark Roast Chocolate Cookies

I don’t often get a chocolate craving, but when I do, it’s insatiable. It’s all I can think about for days, and no amount of chocolate ever completely satisfies it. Last weekend when I found myself in such a choco-predicament, I discovered the perfect solution while paging through Cookie Remix, a genius collection of stunningly delicious and highly imaginative cookie recipes. One of these cookies was all it took to quench my constant, omnipresent yearning. Yet I didn’t stop after just one cookie. I continued to nibble at them throughout the week, happy to be eating them merely for pleasure and not out of necessity. The coffee adds a unique richness that enhances the dark cocoa and dark chocolate, making this the quintessential chocolate cookie!

Dark Roast Chocolate Cookies

1½ sticks salted butter, softened (¾ cup, or 6 oz)
1 cup dark brown sugar, packed
½ cup granulated (white) sugar
1 large egg
1 teaspoon vanilla extract
3 Tablespoons brewed coffee (dark roast is best)
2 cups all-purpose flour
½ cup unsweetened dark cocoa powder
1½ Tablespoons instant coffee granules
1½ teaspoons baking soda
1 teaspoon salt
1½ cups dark chocolate chips
¼ cup turbinado sugar, for topping

Heat oven to 350 degrees F and line three baking sheets with parchment paper or silicone baking mats.

In a large bowl, beat the butter, brown sugar, granulated sugar, egg, vanilla and coffee until creamy and free of lumps. In a separate bowl whisk together the flour, cocoa powder, instant coffee, baking soda and salt.

Gradually add the flour mixture to the butter mixture and beat on medium speed until just combined. Stir in the chocolate chips.

Form 1 or 1½-inch balls of dough (or use a 1 or 1½ Tablespoon cookie scoop). Place the balls of dough about 2 inches apart on the lined baking sheets. Press each ball gently with a fork and sprinkle the top with turbinado sugar.

Bake at 350 degrees F for 9 to 11 minutes, or until the centers of the cookies are cooked through and the edges are beginning to crisp up. Remove from the oven and cool the cookies on a wire rack.

Recipe adapted from Cookie Remix, Page Street Publishing, by Megan Porta.

 

Step by Step Details

Before you begin, I strongly recommend lining your baking sheets with parchment paper or silicone baking mats. I have always resisted lining my baking sheets: it just never seemed worth the hassle. But after trying it for this recipe, I will never go back. Cleanup is an absolute breeze: you can just brush off any crumbs and reuse the parchment or liner. And by lining the sheets, the metal can’t react with any ingredients, so all flavors remain intact. Trust me: this step is well worth it.

A quick note on the brown sugar ingredient: Be sure to use dark brown sugar instead of light brown sugar. It has more molasses, giving it a deeper, darker color along with a stronger, more caramel flavor. If you don’t have dark brown sugar on hand, click here to find a quick way to make it.

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Cream the butter, sugars and liquid ingredients until creamy, and combine the dry ingredients in a separate bowl.

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Gradually add the mixture of dry ingredients, beating until just combined, and then stir in the chocolate chips. I used Ghirardelli 60% Cacao baking chips and they were the perfect blend of rich, dark chocolate without being too bitter or too sweet.

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Form 1 or 1½-inch balls of dough (a 1 or 1½ Tablespoon cookie scoop is perfect, depending on how big you like your cookies). Place the balls of dough about 2 inches apart, press each gently with a fork and sprinkle with turbinado sugar.

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Bake 9 to 11 minutes or until the centers of the cookies are cooked through and the edges are beginning to crisp up. Remove from the oven and cool the cookies on a wire rack.

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P.S. These cookies taste great with a nice, hot cup of coffee! Go figure.

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