Description
Deliciously rich and fudgy Double Chocolate Chip Cookies featuring a perfect balance of cocoa powder, milk chocolate chips, and semisweet chocolate chunks, all enhanced with a hint of espresso and flaky sea salt for a gourmet touch.
Ingredients
Scale
Wet Ingredients
- 1 stick unsalted butter
- 1 cup light brown sugar
- 1 Large egg
- 1 Large egg yolk
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup + 2 tbsp all-purpose flour
- â…” cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp instant espresso powder (optional)
- ½ tsp fine sea salt
Chocolate and Finishing
- ½ cup milk chocolate chips
- ½ cup semisweet chocolate chunks
- Flaky sea salt (for sprinkling)
Instructions
- Melt Butter and Combine with Sugar: Melt the unsalted butter and whisk in the light brown sugar until fully combined and slightly cooled to prevent cooking the eggs.
- Add Eggs and Vanilla: Incorporate the whole egg, egg yolk, and vanilla extract into the butter-sugar mixture, mixing until smooth and homogenous.
- Mix Dry Ingredients: Stir in the all-purpose flour, unsweetened cocoa powder, baking soda, instant espresso powder (if using), and fine sea salt into the wet mixture until just combined.
- Fold in Chocolate: Gently fold the milk chocolate chips and semisweet chocolate chunks into the dough ensuring even distribution without overmixing.
- Form Dough Balls: Scoop 3-tablespoon portions and roll them into smooth balls. Place them onto a parchment-lined baking sheet.
- Chill Dough: Refrigerate the cookie dough balls for at least 1 hour to firm up, which helps maintain shape during baking.
- Bake Cookies: Preheat the oven to 400°F (200°C). Bake cookies for 7 minutes or until the edges are set but centers remain soft.
- Finish and Cool: Immediately sprinkle flaky sea salt on warm cookies. Let cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
- Chilling the cookie dough ensures thicker, chewier cookies by preventing excessive spreading.
- Instant espresso powder enhances the chocolate flavor but can be omitted if preferred.
- Use parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
