Ingredients
1¾ cups (210 g) all-purpose flour
2 teaspoons instant espresso powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon fine salt
½ cup (113 g) unsalted butter, softened but not melted
¾ cup (160 g) packed light brown sugar
¼ cup (50 g) granulated sugar
1 large egg, at room temperature
1½ teaspoons pure vanilla extract
½ cup (85 g) dark chocolate chips or roughly chopped dark chocolate
⅓ cup coarse sparkling sugar or coarse turbinado sugar, for rolling
Instructions
1. Preheat the oven to 350°F (175°C). Position a rack in the center of the oven. Line a light-colored baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, instant espresso powder, baking soda, baking powder, cinnamon, and salt until evenly combined.
3. In a large bowl, beat the softened butter, light brown sugar, and granulated sugar for about 2 minutes, until creamy and slightly lighter in color. The butter should be soft but never melted or greasy.
4. Add the egg and vanilla extract. Beat just until smooth. Scrape down the sides and bottom of the bowl.
5. Add the dry ingredients to the butter mixture. Mix on low speed or fold with a spatula just until no visible streaks of flour remain. Do not overmix.
6. Fold in the dark chocolate chips or chopped dark chocolate until evenly distributed.
7. Cover the dough and refrigerate for 30 minutes. The chilled dough should feel firmer but remain easy to scoop.
8. Pour the coarse sugar into a shallow bowl. Scoop approximately 2 tablespoons, or 35–40 g, of dough for each cookie.
9. Gently roll each portion into a tall, round ball. Roll every ball generously in coarse sugar so the entire exterior is coated. Do not flatten the dough.
10. Arrange the dough balls about 2½ inches apart on the prepared baking sheet.
11. Bake for 10–12 minutes. The cookies are ready when the edges look set and lightly golden and the tops are visibly cracked. The centers should still look slightly soft and underdone.
12. Remove the baking sheet from the oven and leave the cookies on the hot pan for 5 minutes. This carryover cooking helps set the centers without drying them out.
13. Transfer the cookies carefully to a wire rack. Let them cool until the crust becomes lightly crisp while the centers remain tender.
Notes
For the most visible crackled crust, do not skip the coarse sugar coating. Coat the entire surface of each dough ball rather than lightly sprinkling sugar on top.
Use instant espresso powder rather than liquid brewed espresso. Added liquid can change the consistency and spread of the cookie dough.
For consistent results, weigh the flour when possible. Too much flour can produce dry cookies, while too little may cause excessive spreading.
Butter should be softened but still cool enough to hold its shape. Melted or greasy butter can cause the cookies to spread too quickly.
If the dough becomes very soft while shaping, refrigerate it for another 10 minutes.
Do not flatten the dough balls. Their rounded shape helps produce a thick center and rustic cracked surface.
For larger melted chocolate pockets, use roughly chopped dark chocolate instead of uniform chocolate chips.
Do not wait for the centers to look completely baked. Remove the cookies when the centers still look slightly underdone, then let them rest on the baking sheet for 5 minutes.
Ovens vary. An oven thermometer can help confirm that the oven is actually at 350°F (175°C).
- Prep Time: 20 minutes
- Additional/Chill Time: 30 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American