Bake it. Snap it. Send it. Win it.

We love to bake, and we think you do too.  Each month we will share a recipe that is perfect for all levels of baker.  We want to you roll up your sleeves, turn on some music and get a little dirty in the kitchen.   After you've prepared the featured recipe (but before you devour it,) just snap a photo, send it to us using our app, and you'll be entered to win either a 6" cake (for local pick up in DC) or a box of half a dozen of our buttery, rich Scottish Shorties, shipped right to your door (within the us only, please)





Cookie Tray  ~  Parchment Paper (OPTIONAL)   ~   Small Ice Cream Scoop (OPTIONAL)   ~    Rubber Spatula



(Makes 18 to 24 cookies)

1 stick unsalted butter at room temperature

1   2/3 c. sugar

½ tsp. instant espresso powder

3½-ounce bar high-quality dark chocolate, melted and cooled 10 minutes

2 large eggs

1 c. plus 3 tbsp. flour

7 tbsp. dark cocoa powder (preferably Valrhona)

½ tsp. baking soda

½ tsp. baking powder

Pinch salt

3½-ounce bar high-quality milk chocolate, chopped into medium chunks  (with extra to top cookies if desired)






Combine the butter, sugar, and espresso powder in the bowl of a mixer fitted with the paddle attachment, or hand mixer. Mix on medium until fully combined.   This won't get creamy until you add the eggs.  It will be crumbly but should be evenly combined.  Use a rubber spatula to scrape the sides of the bowl at least 1-2 times during creaming so there are no chunks of butter



With the mixer running on a medium speed, slowly pour the chocolate into the butter.   With the mixer running add the eggs, one at a time, mixing to fully combine before adding the next egg.  Scrape one last time and mix until evenly combined. Next, slowly pour the melted chocolate into the butter.  Try to pour down the side of the bowl rather than into the paddle.  Scrape to combine, mixing by hand a bit if needed.


In a separate bowl combine the flour, baking powder, baking soda, cocoa powder and salt.  Whisk to combine.  If the cocoa powder looks lumpy give the dry ingredients a quick sift.  Add to the butter/egg mixture and mix on low to combined.  Add the milk chocolate chunks and mix on medium until evenly combined.  Divide into 18-24 even balls (an ice cream scoop is super helpful here.  We love THIS one for full size cookies) and bake right away, or chill up to 3 days covered/refrigerated or 1 month frozen.  If baking from chilled press down a little to help them spread


When ready to bake, preheat oven to 325 degrees. Line two cookie sheets with parchment paper. Place 9  chilled dough balls on each tray and bake for 12 to 16 minutes, rotating the trays 180 degrees after the first 7-8 minutes. we like to put a few chunks of chocolate on top of the cookies as well.  If you prefer chewy cookies then remove them from the oven if the center of the cookie starts to deflate when you tap the tray. (Bake a few minutes longer if they don’t deflate.) If you prefer crisp cookies, bake an additional 3 to 4 minutes.  Enjoy!