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Espresso Double-Chocolate Chunk Cookies
From Martha Stewart
2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons instant espresso powder
1 teaspoon pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
7 ounces bittersweet or semisweet chocolate, coarsely chopped
Preheat oven to 325°. Line 2 baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside.
CAFe'NOIR
Mark Davis
Charles Anastase
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