Chewy Double Chocolate Chip Cookies
Servings: 16 cookies
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks)
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 egg
- 2 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- ½ cup unsweetened cocoa powder
- 2 tablespoon brewed espresso or strong coffee
- Flaky salt, to sprinkle on top (optional)
Instructions
- In a medium sized mixing bowl, whisk the flour, baking soda, cocoa powder and salt together.
- In a large mixing bowl using an electric mixer, cream the butter, granulated sugar and brown sugar together. Mix for about 3 minutes, until the mixture is light and well combined. Add in the egg and vanilla extract until combined.
- Add in half of the flour mixture and the espresso and mix together. Then add the rest of the flour and combine.
- Stir in the chocolate chips. Leave ¼ cup of the chocolate chips aside. Cover the dough and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Using a 1 ½ tablespoon cookie scoop, batch out the 16 cookies on to two baking sheets. Space out the cookies so they have enough room to spread. Take the remaining chocolate chips and place 4-5 on the tops of the cookie balls and place in the oven. Bake for 12-14 minutes, until the edges have set but the center is still slightly gooey.
- Allow the cookies to sit on the sheet for 5 minutes and then remove and place on a cooling rack. Let the cookies cool and enjoy!
Notes
These cookies are so rich and decadent. We like sprinkling a little bit of flaky salt, like Maldon salt, on top after they have come out of the oven. It balances the richness really well.
The espresso enhances the chocolate flavor but if you prefer to leave it out, the cookies will still have a great chocolatey flavor.
We like to make the dough the day before and let it really set in the refrigerator. I find the texture is much better when chilled for longer, but 2 hours at the minimum will still give great results. Don’t wait for the dough to soften, just scoop right out of the fridge and place in the oven.
If you don’t have a cookie scoop, just try to measure the dough as evenly as possible with a tablespoon and roll into a ball.
Adding a few chocolate chips to the top of the cookie dough will give the cookies that super chocolatey and gooey look.
Variations and substitutions:
Adding in some nuts like toasted pecans or toasted walnuts would add such a great flavor to these cookies.
If you don’t have any espresso on hand, instant espresso or strong coffee will work great too. Just make sure to brew it first. Don’t just use the powder itself.