Love made edible : Coffee - choco chunk cookies

I hope you will love these babies as much as we do!

These one's are special in particular as they are double chocolate and have a marvelous coffee note added to them that complement the dark chocolate chunks in the most apt way - such that when baked , it makes them absolutely chewy, soft and deliciously rich . To add to my preference , I always top them with flaky sea salt as soon as they are out of the oven - which make them better and help to balance out the sweetness from the sugar . Based on my little repertoire of baking homemade cookies - the key step which I figured while baking these or any cookies for that matter is to steep the dough with layers of flavor . Also , I read somewhere ( and experimented successfully now ) that a cookie dough needs to be treated like a piece of fine 'steak ' & the longer it is left to marinade by itself , the better it turns out to be in consistency post baking . Based on my experiments , I would strongly recommend a minimum of 48 - 72 hours pre - marinade of the dough to get the best results . If however , you are stretched on time , do definitely stick to a good 5-6 hours on the marinade part to yield good results .

While making these lovelies , I melted the butter and then steeped it with the coffee powder - which created the most beautiful buttery espresso mixture. By doing so , the coffee flavor was not overpowering but it was still prevalent and worked hand in hand with the bitterness from the dark chocolate. Quite honestly , this was totally delicious , so most definitely do give it a try soon if you champion the cookie fan club!

Things you need :

• 03 cups all-purpose flour

• 1 and 1/2 cups granulated sugar

• 100 gms butter , melted

• 01 tsp coffee powder

• 2 large eggs, at room temperature

• 2 tsps vanilla essence

• 250 gms of dark chocolate ( broken into big chunks )

• 1/2 tsp baking powder

• Sea salt - flakes

Steps to follow :

• Melt the butter in a microwave safe bowl - To this , pour in the coffee powder and give it a good mix until all of the granules are well coated in the butter .

• Cover the bowl and let the coffee steep in the butter for 05 - 10 minutes to give the cookie a dense and deep espresso/coffee flavor.

• Next , pour this butter coffee mix through a fine mesh strainer and press the coffee granules against the mesh , such that it releases as much flavor into the melted butter as possible.

• Beat together the espresso butter, granulated sugar, eggs and vanilla essence and keep aside . In another bowl - whisk together the dry ingredients - i.e. the flour & the baking powder . Now , combine all the dry ingredients with the wet ingredients until all the speckles of flour have disappeared. Lastly , add in the chocolate chunks and mix again with a gentle hand , until everything forms a soft dough like consistency .

• Chill the cookie dough in the fridge for up to 72 hours for the best cookie results .

• On the day of baking , rest the cookie dough for 05-10 mins to room temperature .

• Scoop out cookie dough onto a baking tray in equal quantities and flatten them slightly with your fingers ( Bake them in batches of 6 - until you’ve worked your way through the entire cookie dough )

• Bake each batch at 160 degrees celsius for 10 mins , monitoring closely the browning process until done . They should be light to medium golden brown in colour.

• Sprinkle with a few pinches of sea salt upon exiting the oven and leave to cool on a wire rack .

• Serve / store when cool !