Spices & Sprinkles

Ingredients: 

• 1 ½ cups (180g) 
• ½ cup (50g) dutch cocoa powder 
• 2 t espresso 
• 1 t baking powder 
• ½ t baking soda 
• 14 T (198g) butter; 4 T at room temperature, 10 T melted 
• ¾ cup (150g) sugar 
• ¾ cup (150g) brown sugar 
• 1 T vanilla 
• ¾ t salt 
• 1 egg + 1 egg yolk 
• 6 oz. semisweet or bittersweet chocolate 

Directions: 

1. Preheat the oven to 350° and line baking sheets with parchment paper. 
2. Whisk together the flour, cocoa powder, espresso, baking powder, and baking soda. 
3. Brown 10 T of the butter. Pour the browned butter over the 4 T of room temp butter in a large bowl and stir until all butter is melted. 
4. Stir in granulated and brown sugars, vanilla, and salt with a rubber spatula until combined. 
5. Whisk in the egg and yolk until fully combined and the batter is smooth and glossy. 
6. Let the batter sit for 2-3 minutes and then whisk again for another 45 seconds. 
7. Pour the flour mixture into the bowl and use a spatula to combine. 
8. Mix or knead in the chocolate chunks until evenly distributed. 
9. Form into 2 T balls. 
10. Bake for 8-9 minutes or until the edges are just set. 
11. Sprinkle with flaky finishing salt if desired.