Double Chocolate Espresso Cookies with black cocoa, espresso and chocolate wafers
In a bowl with stand mixer with paddle attached. Add the melted butter, dark brown sugar and granulated sugar. Beat on low medium heat until creamy.
Add egg and coffee powder. Sift in the dry ingredients ( Black Cocoa, all purpose flour, whole wheat bread flour, baking soda and baking powder).
When the dough comes together chop all but a few chocolate wafers and mix in with the dough. Chill the dough for about 30 mins.
Portion 60gm of dough, roll it into a ball. Divide into 12 balls of dough, freeze overnight.
Preheat the oven to 350°F / 180°F . On a baking sheet lined with parchment, bake 4-5 balls on each pan with about 2-3 inch gap between each cookie dough ball.
Bake for about 12-15 minutes, depending on how soft / stiff you want the cookie baked. Once the cookie is out of the oven, place a chocolate wafer or two on top of the hot cookies. This gives it the extra puddles of chocolate on top.
Sprinkle with sea salt!
Eat them warm or just warm them on a cuppa :D