I reduced the sugar by 1/3 and these still came out just wonderful. I am curious to make them again with cinnamon instead of the espresso.
Makes 32 cookies.
6 oz semisweet chocolate chips, such as Guittard brand
8 Tablespoons (1 stick) unsalted butter
1 cup whole-wheat flour
1/2 cup unsweetened Dutch cocoa powder (we use Droste)
1 packet Starbucks via Italian Roast (instead of 2 teaspoons instant espresso powder)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cane sugar
2 large eggs, organic
Pink Himalayan sea salt
Heat oven to 325°F and line a cookie sheet with parchment paper (or use foil and coat lightly with cooking spray). Set aside.
In a saucepan over medium-low heat, melt chocolate chips and butter, stirring until smooth. Stir in sugar. Let cool 5 minutes.
In the bowl of a stand mixer, whisk together flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
Beat eggs into the chocolate mixture until smooth.
Add the melted chocolate to the dry ingredients, and beat on low until fully combined.
Use a Tablespoon scoop to place dough on cookie sheets, leaving room for spreading. Flatten slightly with your fingers. Sprinkle lightly with pink Himalayan sea salt.
Bake for 10-12 minutes, until center is set. Remove from oven and let sit for 5 minutes and then transfer to a cooling tray.
Serve warm or store in an airtight container for up to a week.
Adapted from the With the Grains blog.