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Ultra-Dark Chocolate Cookie

SKU: REC2086

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Price pending

Ingredients

75g	Ghirardelli 72% Cacao Chocolate Chips, melted
230g	Butter, unsalted, melted
225g	Light Brown Sugar
2.5g	Instant Espresso Powder
95g	Whole Eggs
35g	Egg Yolks
10g	Vanilla Extract
50g	Ghirardelli Superior Cocoa Powder
10g	Ghirardelli Midnight Cocoa Powder
8g	Baking Soda
150g	Powdered Sugar
7g	Salt
330g	All-Purpose Flour
150g	Ghirardelli 72% Cacao Chocolate Chips

Directions

In a large bowl, mix together the melted butter and 75g of melted chocolate chips. Whisk in the brown sugar and espresso powder.
Whisk in the whole eggs, egg yolks, and vanilla extract until combined.
Sift the flour, cocoa powders, powdered sugar, baking powder and salt together. Add into the liquid mixture and mix until just combined.
Fold in the remaining chocolate chips. Scoop into 75g rounds and freeze until firm.
Bake cookies on a parchment lined sheet pan at 350F for 12-17 minutes or until edges are just set and tops have a slight sheen.
Allow cookies to cool on pan for 3 minutes before transferring to a cooling rack.