Thick CHOCOLATE FUDGE MUFFIN Top COOKIES
1 cup (2 sticks) unsalted butter, room temperature
1-1/2 cups granulated sugar................................................................2 tsp. vanilla
2 eggs...........................................................................................................1/2 tsp. salt
3 TB strong brewed coffee with 1 tsp. instant coffee whisked in
2-2/3 cup all purpose flour...................................................................1 tsp. baking soda
1/2 cup dark, unsweetened cocoa powder.....................................2 tsp. dark chocolate syrup
1-1/2 cups chocolate chips (I like mini-morsels best, but dark are good too)
Optional: coarse sanding or sparkling sugar to sprinkle on top
***
Preheat oven to 350. Line baking sheets with parchment paper.
Beat the butter, sugar and vanilla together with electric mixer until creamy and fluffy. Add eggs and mix just until incorporated. Beat in the baking soda, cocoa powder and chocolate syrup.
Turn the mixer to low, and gradually add half of the flour ~ then mix in the coffee ~ and then the rest of the flour. (If it seems too sticky to handle with your hands later, you can add another 1-2 TB flour now.) Mix in the chocolate chips.
I use an ice cream scoop or filled cookie scoop to put balls of dough evenly on the pans. Then go back and roll them into balls (adding/subtracting dough from balls so they're the same size). Flatten slightly with your hands and sprinkle with Sparkling Sugar.
Bake for 8-10 minutes (until they're just barely firm to the touch). Let them rest on the pan a few minutes before removing to racks to cool completely. They should be soft and puffy (and look a little underdone); but that's why they'll be so fudgy when you eat them.
Makes 1-1/2 to 2 dozen big, thick cookies.