- 14 oz semisweet chocolate chips, divided
- ¼ cup creamy peanut butter
- 2 tablespoons unsalted butter
- ⅓ cup chocolate-covered espresso beans
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- ¾ cup sugar
- 2 large eggs
- 1 tablespoon water
- 1 teaspoon vanilla bean paste or extract
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- In a heat-safe bowl, place 6 oz of the chocolate chips, peanut butter, and butter. Heat in the microwave in 15-second increments, stirring after each session, or until the chocolate is melted and smooth (alternatively, you can melt the chocolate mixture in a double boiler). Set aside to cool slightly.
- Place the espresso beans in the bowl of a food processor and pulse until finely chopped. Place in a large bowl.
- To the espresso beans, add the flour, cocoa, espresso powder, baking powder, and salt. Whisk to combine.
- To the melted and cooled chocolate-butter mixture, whisk in the sugar, eggs, water, and vanilla until very smooth.
- Add the dry ingredients in batches, folding and stirring after each addition. Finally, stir in the remaining 8 oz of chocolate chips.
- Using a cookie scoop, measure out 1-tablespoon sized balls and place them on the prepared baking sheet, leaving 2-3 inches between each cookie.
- Bake for 18-20 minutes or until the cookies are puffed and the tops are slightly cracked. Allow the cookies to cool for 5 minutes on the baking sheet and then transfer them to a wire rack to finish cooling.
- Repeat with the remaining cookie dough.