Attention, serious chocolate devotees: this recipe is for you!
Extremely chocolaty, tender, and fudgy, these cookies are the ultimate treat for a real chocolate lover. The result is so good that in 2012, the recipe was a winner of the CNN Fair Trade Chocolate Challenge, which invited people to develop recipes using Fair Trade ingredients. The original recipe was for gooey MOCHA cookies, but chocolatier Katy isn't the biggest coffee fan. So she decided to get a little crazy and sub Peanut Butter Cups for the coffee. Trust us, it's an amazing substitution.
7 ounces Theo 85% dark chocolate, chopped
¼ cup (½ stick) unsalted butter
¹/³ cup (1½ ounces)all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon baking powder
3oz of Theo Milk Chocolate Peanut Butter Cups (about 5 PB cups), chopped (If you want to make the original mocha cookies; use 1 tablespoon finely ground Fair Trade coffee beans)
2 eggs, at room temperature
¾ cup (5½ ounces) sugar
1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Melt 7 ounces of the chocolate with the butter in a double boiler and set aside to cool slightly.
- Sift the flour, salt, and baking powder together into a small bowl. If you're making the original recipe, this is where you'd stir in your coffee. Set the bowl aside.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a whisk by hand), whip the eggs and sugar together on medium speed until very thick and pale, 3 to 4 minutes (about 8 minutes by hand). Add the vanilla and mix well. Fold in the cooled chocolate mixture, then the dry ingredients, and finally the remaining 3 ounces chopped peanut butter cups.
- Use 2 spoons or a small cookie scoop to drop rounded table-spoons of batter 2 inches apart onto the prepared baking sheets. Bake the cookies, one sheet at a time, until they’re puffed, shiny, and cracked, 8 to 10 minutes.
- Let the cookies cool completely on the baking sheet—they will be very fragile.