Crude Oil Cookies!

Preheat the oven to 350 F

Line your Cookie trays with parchment paper for easy release

Take your butter and 3/4 cup of your chocolate of choosing and melt the butter and chocolate

(reserve the rest of the chocolate for later, those are gonna be your chunks!)

Melt the butter via a double boiler by placing a heatproof bowl over a pot of boiling water, mixing the butter and chocolate till smooth

OR in the microwave by slowly melting it in 10 second intervals, mixing after every 10 seconds till melted.

either way when its melted Set the mixture aside till its lukewarm.

you do NOT want it hot. if its too hot it WILL cook your eggs and ruin the cookies.

beat the eggs, sugar, coffee grounds and vanilla till its fluffy, pale and creamy. this WILL take a hot minute. 5 minutes minimum.

the results are amazing if you mix it very well.

once thats done, carefully fold the LUKEWARM chocolate and butter mixture into the sugar and egg mixture with a spatula

if theres no solid chunks and theres only silky smooth chocolately goodness with a slight grittiness from the coffee youre GOLDEN.

whisk and sift the flour, salt and baking powder with a fork or whisk.

once combined add in the rest of your chocolate chunks or other mix-ins

After everything is coated in flour fold the flour mixture into the wet ingredients.*

*once its properly combined, cover and refridgerate for 1 hour at minimum 4 days at maximum

the refridgeration task isnt actually REQUIRED. but prism suggest you do so to properly meld the flavors together

itll still taste good if you go right into scooping if you preheated the oven and want the cookies right then and there.

scoop and drop about 2 tablespoons of the mixture 2 inches apart on the lined baking sheets

Place on the middle and lower racks of the preheated oven.

bake for 8-12 minutes, rotating occasionaly to ensure an even baking

Youll know its done when the outside is puffed, dry and crackled but the inside is still rather.. gooey.