Double Chip Permission Slip Cookies:
1 cup(2 sticks) butter Melted and cooled to room temp 1 cup dark brown sugar
1 cup granulated sugar
2 eggs (room temp)
1 1⁄2 cups flour
1⁄2 cup dutch cocoa powder(pref droste brand)
1/4 tsp salt
1tsp espresso powder
1 tsp baking soda
1 tsp vanilla ex.
Espresso Chocolate bar https://www.wholefoodsmarket.com/product/endangered-species-chocolate-espresso-beans-72- dark-chocolate-3-oz-b004si17se (or anything similar)
1⁄2 cup dutch cocoa powder(pref droste brand)
1- 1 1⁄2 cup Dark choc chopped.(this creates the beautiful pools)
Instructions
Melt the butter and Let it cool until room temp. You want it to not be too hot for the eggs.
While the butter is cooling mix the dry ingredients together with a whisk . (flour, cocoa powder, baking soda, salt, espresso powder) and set aside.
Once butter is cooled, Add the sugars and mix until sandy
Add in the eggs until the sugar mixture gets a tad bit lighter and fluffier , mix in vanilla. Add the dry into the wet ingredients along with the dark chocolate, and mix until just incorporated, do not overmix .
Chill covered overnight or set aside until the dough firms up a bit. Set oven to 350 degrees
Roll 3 oz balls and place a piece of espresso chocolate in the middle, roll it back up and place on parchment lined baking sheet. Depending on the size of the sheet leave room for spreading. Most average sized baking sheets hold 6 comfortably .
Bake for 8 minutes or until edges slightly crisp and firm. Feel free to Pan bang to bring the puffiness down slightly.
Sprinkle with maldon sea salt immediately after out of oven . then place on a wire rack with a spatula after 5 minutes of cooling. Eat when it firms up!
