10 ounces dark chocolate, coarsely chopped (70% cacao preferred)
¼ unsalted butter
⅓ cup flour
¼ t kosher salt
¼ t baking powder
1 T Ethiopia Mocca Java beans, finely ground
2 eggs at room temperature
¾ cup sugar
1 t pure vanilla extract
Instructions
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside
Melt 7oz of the chocolate with the butter in a double boiler. Set aside to slightly cool.
Sift the flour, salt and baking powder together in a small bowl. Add the ground coffee and set aside.
In a stand mixer, whip the eggs and sugar together until very thick and pale (about 3-4 minutes) Add vanilla and mix well.
Fold in the cooled chocolate mixture and then the dry ingredients. Finally, add the remaining 3 ounces of chopped chocolate.
Using a small scoop,drop rounded tablespoons on to the prepared cookie sheets, about 2" apart. Bake the cookies, one sheet at a time, for 8-10 minutes. They will become shiny and slightly puffed. Let the cookies cool completely before removing them from the baking sheets.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/05/06/ethiopia-mocca-java-double-chocolate-cookies/