16 tablespoons (2 sticks) unsalted butter
1 ½ cups sugar
¼ glucose (or 2 tablespoons light corn syrup)
¼ teaspoon vanilla extract
2 ounces 72% dark chocolate, melted
1 ¼ cups all-purpose flour
¾ cup valrhona cocoa powder
1 tablespoon ground espresso
5 lemons, zested
¼ teaspoon baking soda
¾ teaspoon baking powder
1 ¾ teaspoons kosher salt
1 recipe chocolate crumbs (recipe on next slide)
Heat the oven to 375° F.
Combine the butter, sugar and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl; add the egg, vanilla and chocolate, then beat for an additional 7 to 8 minutes.
Reduce the speed to low and add the flour, cocoa powder, espresso, lemon zest, baking soda, baking powder and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.
Still on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.
Using a 2 ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes to make them flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. (Do not bake your cookies from room temperature—they will not bake properly!)
Arrange the pieces of chilled dough a minimum of 4 inches apart on parchment or silpat-lined sheet pans. Bake for 15 minutes. The cookies will puff, crackle and spread. Give them an extra minute or so if that’s not the case.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.