Fudgy Double Chocolate Chip Cookies
Prep Time: 45 minutes | Cook Time: 25 minutes | Total Time: 1 hour 10 minutes
Ingredients:
1/2 cup (113g) unsalted butter, room temperature
3/4 cup (150g) light brown sugar
1 large egg, room temperature
2 tsp vanilla extract
1 cup (120g) all-purpose flour
1/3 cup (48g) Dutch-processed cocoa powder
1 tsp espresso powder, optional
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2/3 cup (113g) semisweet chocolate chips
Flaky sea salt, for sprinkling
Instructions (yields 22 cookies):
In the bowl of a stand mixer, cream the butter and light brown sugar together until smooth. Add the egg and vanilla—mix well until fluffy and combined.
Sift the flour, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt in a medium bowl. Ensure it’s evenly blended.
With the stand mixer on low, add the flour mixture to the butter mixture and mix until no streaks of flour remain. Fold in the chocolate chips.
Refrigerate the dough for 30 minutes. Once ready to bake, preheat the oven to 350°F and line two large baking sheets with parchment paper.
Use a cookie scoop to portion dough and roll into smooth balls. You may have to let the dough stand if it’s too hard after chilling.
Bake for about 12 minutes or until the edges are set and the center is still gooey.
Remove from the oven, sprinkle with flaky sea salt, and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling. Repeat with the remaining cookies.
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