Our Café Mocha Cookies positively crackle with ground chocolate-covered coffee beans and freshly brewed espresso in the dough, but for the ultimate decadent finish, we opted for a generous swoop of dulce de leche.Café Mocha Cookies   Makes 24 cookies Ingredients 1½ cups (255 grams) 63% cacao dark chocolate chips ¼ cup (57 grams) unsalted butter, softened 1¼ cups (192 grams) dark chocolate-covered coffee beans 3 large eggs (150 grams), room temperature 1 cup (200 grams) granulated sugar ¾ cup (94 grams) all-purpose flour ¾ teaspoon (3.75 grams) baking powder ¾ teaspoon (2.25 grams) kosher salt 2 tablespoons (30 grams) brewed espresso, cooled 1½ teaspoons (6 grams) vanilla extract 1 cup (304 grams) dulce de leche* Garnish: flaked sea salt, crushed coffee beans Instructions In the top of a double boiler, melt chocolate and butter, stirring frequently, until smooth.Let cool to room temperature.

Preheat oven to 350°F (180°C).Line baking sheets with parchment paper.In the work bowl of a food processor, pulse dark chocolate-covered coffee beans until most of beans are finely ground; set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed until very thick and pale, 5 to 6 minutes.With mixer on low speed, add cooled chocolate mixture in three additions, beating until combined after each a

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