Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the Butter, Granulated Sugar, and Brown Sugar until light and fluffy.
Beat in the Egg and Vanilla Extract.
In a separate bowl, whisk together the Cake Flour, Baking Soda, Salt, and Espresso Powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the Chocolate Chips.
To make the Chocolate Filling, place the chopped Dark Chocolate, and Butter in a heatproof bowl. Heat the Heavy Cream in the microwave or on the stovetop until just simmering. Pour the hot cream over the chocolate and butter and let it sit for 1 minute. Stir until smooth and melted.
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving space between each cookie.
Top each cookie with about 1 tablespoon of the Chocolate Filling.
Bake for 11-13 minutes, or until the edges are golden brown and the center is still slightly soft.
Let cool for a few minutes before serving. The center will be molten.
Ingredients
6
1 cup227 gButter-softened
3/4 cup150 gGranulated Sugar
1/4 cup50 gBrown Sugar-packed
11Egg
1 tsp5 mLVanilla Extract
1 1/2 cups192 gCake Flour
1/2 tsp2.5 mLBaking Soda
1/4 tsp1.25 mLSalt
1 cup170 gSemi-Sweet Chocolate Chips
1 tsp5 mLEspresso Powder
4 oz113 gDark Chocolate-chopped (70% cacao)
2 tbsp30 mLHeavy Cream
1 tbsp15 mLUnsalted Butter
Equipment
Baking sheet
Parchment paper
Mixing bowls
Whisk
Rubber spatula
Microwave or stovetop
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the Butter, Granulated Sugar, and Brown Sugar until light and fluffy.
Beat in the Egg and Vanilla Extract.
In a separate bowl, whisk together the Cake Flour, Baking Soda, Salt, and Espresso Powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the Chocolate Chips.
To make the Chocolate Filling, place the chopped Dark Chocolate, and Butter in a heatproof bowl. Heat the Heavy Cream in the microwave or on the stovetop until just simmering. Pour the hot cream over the chocolate and butter and let it sit for 1 minute. Stir until smooth and melted.
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving space between each cookie.
Top each cookie with about 1 tablespoon of the Chocolate Filling.
Bake for 11-13 minutes, or until the edges are golden brown and the center is still slightly soft.
Let cool for a few minutes before serving. The center will be molten.
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