
Fudgy Double Chocolate Chip Cookies
Ingredients
- 10 tbspunsalted butter)
(140g
- 1 largeegg
- 1 largeegg yolk
- 1 tspinstant coffee
dissolved in 1 tsp hot water
- 1 tspvanilla
- ⅝ cbrown sugar)
(133g
- ¼ cwhite sugar)
(50g
- 1 call-purpose flour)
(130g
- ⅓ ccocoa powder; dutch-processed preferred)
(33g
- ¾ tspsalt
- ½ tspbaking soda
- ¼ tspbaking powder
- 5 ozmilk chocolate
chopped), (113g
- 3 ozdark chocolate
chopped; can also use all semi-sweet or milk chocolate), (85g
Directions
Preparation
- 1
Melt the butter in a non-stick pan over medium-low heat until brown and nutty smelling.
- 2
Whisk in the brown and white sugars on the lowest heat setting for 1-2 minutes.
- 3
Remove from heat and cool for about 5 minutes.
- 4
Stir in the egg and yolk, followed by the vanilla and dissolved coffee.
- 5
Sift together flour, cocoa powder, salt, baking soda, and baking powder in another bowl. Add chopped chocolate.
- 6
Fold the dry ingredients into the wet mixture gently.
- 7
Use a 2 tbsp cookie scoop to form 10 dough balls without squishing them.
- 8
Refrigerate for at least 2 hours.
Baking
- 1
Preheat the oven to 375°F.
- 2
Place cookie balls on a lined baking sheet, keeping 3 inches apart.
- 3
Bake for 10-12 minutes based on your desired gooeyness.
- 4
Add flaky sea salt if desired and let cool for 10-15 minutes.

Fudgy Double Chocolate Chip Cookies
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