Ingredients:

  • 4 oz (115g) bittersweet chocolate, chopped
  • 1/2 cup (115g) unsalted butter, cubed
  • 1 tsp (5g) espresso powder
  • 2 large eggs (100g)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (45g) unsweetened cocoa powder, sifted
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1/2 cup (90g) semi-sweet chocolate chips
  • flaky sea salt for finishing

Instructions:

  1. Combine the chopped bittersweet chocolate, cubed butter, and espresso powder in a double boiler over simmering water or in the microwave in 30-second bursts. Stir until the mixture is glossy and completely smooth, then set aside to cool slightly.
  2. In a large bowl, beat the eggs and granulated sugar on high speed for 3–5 minutes until the mixture reaches the ribbon stage, appearing pale, thick, and leaving a visible trail when the whisk is lifted.
  3. Slowly pour the melted chocolate mixture into the whipped eggs, mixing on low speed until combined.
  4. Sift in the cocoa powder, flour, and salt. Fold gently with a spatula just until no streaks of flour remain, taking care not to overmix.
  5. Fold in the semi-sweet chocolate chips. Scoop onto baking sheets lined with parchment paper and bake for 10 minutes. Finish with a sprinkle of flaky sea salt.