• 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


  • 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.

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