This decadent chocolate cookie is crafted with a fudge-like base, Guittard 61% chocolate discs, Callebaut Gold caramel chocolate chips, and a whisper of espresso. Rich like your favorite artisan truffle. Layered like a slow-poured latte.
Made for the true chocolate lover who appreciates depth, texture, and a little edible luxury.
Why I Love This Recipe
The richness and texture of this cookie can’t be beat! A chunky chocolate cookie base that’s tastes like a cross between a shortbread and a brownie but it’s a cookie! Filled with loads of Belgium chocolate discs and caramel chocolate chips, then a whisper of espresso. Crispy and crunchy around the outside and soft and decadent on the inside.
Recipe Details
Prep Time: 20 minutes or less (not including chill time)
Bake Time: 13 minutes
Total Time: 33 minutes
Yield: 8 large cookies
Skill Level: Easy
Ingredients
- 8 oz. (1 stick butter)
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp espresso powder
- 1 1/2 cups flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 8 oz 61% chocolate discs or semi-sweet chocolate chips
- 8 oz caramel chocolate chips
Instructions
- Let butter get to room temperature. In a mixing bowl, cream together the butter and sugar until well combined.
- Add the egg and vanilla and mix until smooth and creamy.
- Add espresso powder
- Add flour, salt and baking powder.
- Mix only until the flour is just blended, don’t over mix.
- Stir in the chocolates.
- Form dough into 4-5 oz balls.
- Place the cookie dough balls on a flat sheet/container and chill in the refrigerator or freezer for a 2-3 hours.
- When ready to bake preheat oven to 415°F. (I know it sounds too high but trust me on this one).
- Bake for about 13 minutes but check cookies at 11 minutes - remove when the tops and edges are lightly browned. The cookie will continue to cook once out of the oven.
- Let the cookies cool on the baking sheet for at least 15-20 minutes before eating
BEVERLY'S NOTE:
Always use parchment paper or a silicone mat for best results. Make sure to preheat the oven, and chill the dough before baking.
Pro Tip: You can use chocolate discs or any grated chocolate but if you can’t get either then just use semi-sweet (but I always recommend Belgium, Swiss or French chocolate for the best quality). You can usually find caramel chocolate chips like Trader Joe’s Salted Caramel Chips if you can’t find Callebaut Gold.
