Ingredients
Scale
- 1 ¾ cups flour
- ¾ cup Dutch processed cocoa powder
- 1 tsp kosher salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups semisweet chocolate chips
- 1 cup brown sugar
- ⅓ cup granulated sugar
- ½ cup hot water
- 1 tablespoon espresso powder
- 1 cup sour cream (room temperature)
- ½ cup neutral oil (e.g., vegetable or canola oil)
- 2 large eggs (room temperature)
Instructions
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Mix hot water and espresso powder in a jug until dissolved; set aside to cool.
- In a large bowl, whisk together eggs, neutral oil, sour cream, brown sugar, granulated sugar, and cooled espresso liquid until smooth.
- In another bowl, sift together flour, cocoa powder, kosher salt, baking soda, and baking powder.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fold in semisweet chocolate chips evenly.
- Cover the bowl and let it rest for 30-60 minutes.
- Pipe small circles onto prepared baking sheets.
- Bake for 5 minutes at 425°F, then reduce to 350°F (175°C) and bake for an additional 15-18 minutes.
- Allow to cool before filling with raspberry cream or ganache.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron (30g)
- Calories: 150
- Sugar: 15g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg