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Stunning plated serving of Dark Cocoa and Espresso Chocolate Chip Cookies, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Dark Cocoa and Espresso Chocolate Chip Cookies

A study in alkalized cocoa intensity and botanical citrus layering. These cookies utilize black cocoa and brewed coffee to achieve a deep browning profile, fortified with shortening for a soft-set structure and a sophisticated, ultra-dark crumb.
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Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 18 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

The Dry Ingredients
  • 2 cups unbleached all-purpose flour
  • ½ cup black cocoa powder (substitute with dark cocoa powder)
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon dried orange peel spice
  • 1 cup old-fashioned rolled oats
The Butter Base
  • 1 cup shortening
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
The Eggs & Chocolate
  • 2 eggs
  • ¼ cup brewed coffee
  • 1 teaspoon orange flavoring
  • 1 (12-ounce) package dark chocolate morsels, about 2 cups

Method
 

The Sifted Integration
  1. Preheat your oven to 375°. Whisk together the flour, cocoa powder, baking soda, salt, and dried orange peel in a bowl.
Mix the Dough
  1. Use an electric mixer to combine the shortening with the sugars until fluffy.
  2. Mix in the eggs, coffee, and orange flavoring.
The Assembly
  1. Add in the flour in three additions.
  2. Mix in the oats and then the chocolate morsels.
The Cooking
  1. Line baking sheets with parchment paper.
  2. Use a 2- to 3-inch ice cream scoop to drop the dough onto the cookie sheet, placing each scoop about 2 inches apart.
  3. Use your very clean fingers to flatten the cookie dough balls into disks.
  4. Bake until the top of the cookies spring back when touched, about 12 to 14 minutes.

Notes

Makes about 3 dozen cookies.