Starbucks VIA Double Chocolate Cookies
Double chocolate cookies made with melted bittersweet chocolate, cocoa powder and instant coffee or espresso powder.
Servings 24 large or 36 smaller
Cost 5
Ingredients
- ¾ cup bittersweet chocolate, chopped (84 grams)
- 2 packets packets Starbucks VIA or 2 teaspoons instant espresso
- 1 ¼ cups flour (160 grams)
- ½ cup unsweetened natural cocoa powder (40 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (114 grams)
- ¼ cup sugar (50 grams)
- ⅓ cup packed brown sugar (70 grams)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups extra dark chocolate chips
Instructions
- Melt chocolate in a double-boiler over barely simmering water. Stir in the coffee.
- Combine flour, cocoa, baking soda and salt in a bowl.
- In a mixing bowl, cream butter and sugars together until light and fluffy. Add the melted chocolate to the butter mixture and stir well. Add vanilla and egg to the chocolate mixture. Stir in the dry ingredients. Fold in chocolate chips.
- Divide dough into 36 balls and place on a cookie sheet, but don't flatten. Bake at 325 F for about eight minutes. Let cookies cool on the baking sheet for five minutes. Transfer to a cooling rack.
- Alternatively, use a medium size scoop and scoop out about 18 generous balls. For the larger cookies, bake at 375 for about 10 minutes or until the surface just starts to crack. Let cool completely.