Italian Roast double chocolate chip cookies
- 1¼ cup butter, room temperature
- 3 sticks of Starbucks Italian Roast VIA
- 1 cup granulated sugar
- 1 cup dark brown sugar, packed
- 2 eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all purpose flour
- ¾ cup dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups dark chocolate chips
- sugar and Italian Roast (whole bean) for garnish
- Preheat oven to 350°.
- Cream together the butter, VIA, sugar, and brown sugar until light and fluffy. Be sure to scrape down the sides.
- Add the eggs, beating after each addition. Add the vanilla extract, beat until combined.
- In a separate mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet in three additions, mixing well between each addition. Fold in chocolate chips by hand.
- Cover and refrigerate dough for at least 30 minutes.
- Form dough into 1-1/2 inch balls, roll in granulated sugar, then press coffee beans in the top.
- Bake for 8 minutes, or until the edges just begin to crack. Let cool for 5 minutes and then transfer to a cooling rack.
Recipe by the modern barista at https://themodernbarista.com/index.php/2015/10/08/italian-roast-double-chocolate-chip-cookies/
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