Yield 4 Dozen Cookies
Prep Time 10 Minutes
Total Time 50 Minutes
- ½ cup unsalted butter
- 4 oz semi-sweet or dark chocolate, chopped
- ½ cup Nate’s 100% Pure Honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp instant coffee
- ½ tsp baking soda
- ½ tsp table salt or fine sea salt
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ⅔ cup semi-sweet chocolate chips
Directions
Add butter and chocolate to mixing bowl, and microwave on high in 30-second intervals, stirring well with a fork between each until not quite fully melted (usually two or three rounds). Continue stirring until smooth.
Into the melted chocolate, whisk honey, eggs, vanilla extract and instant coffee, fully incorporating each before adding the next. Sprinkle baking soda and salt over the surface of the mixture, and whisk well. Sift cocoa powder and flour directly into mixing bowl. Stir until just combined. Fold in chocolate chips. Place bowl in fridge for at least 30 minutes, and up to a few days.
Heat oven to 350°F and line baking sheet with parchment paper. Using a ½-ounce cookie scoop or a 1-tablespoon measuring spoon, scoop dough onto parchment paper about 2 inches apart. (If the dough has become too stiff in the refrigerator, allow to sit on the counter for a few minutes before scooping.)
Bake for 8-9 minutes. Be careful not to overbake! The cookies will still be soft but will continue baking on the cookie sheet for a few minutes after removal from the oven. Move them to a plate or a cooling rack after a few minutes to cool completely before storing in an airtight container.
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