Chewy Double Chocolate Chip Cookies
Chewy Double Chocolate Chip Cookies
Chocolate chips cookies are great. Double chocolate chip cookies are even better. There are several things that make this recipe "just right." First, it's taking the time to cream the butter and sugar together. Next, adding espresso powder to the dough, (note it doesn't make the cookies taste like coffee and doesn't add much caffeine either, but instead it totally enhances the chocolate flavor) and resting the dough in the fridge for at least a few hours, preferably overnight, but up to a week ensures the flour is fully hydrated. Lastly, the flaky sea salt on top makes it a bit sophisticated! You'll never buy store bought again!
Equipment
- silpat or parchment paper
- 2 sheet pans
- hand or stand mixer
- measuring cups
- sift
- whisk
- plastic wrap
- wire rack
Ingredients
- 8 tbs organic unsalted butter (1 stick) room temperature
- 1 organic large egg room temperature
- 1 cup organic unbleached all-purpose flour scooped and leveled
- 1/2 cup organic unsweetened cocoa powder scooped and leveled
- 1 tsp baking soda
- 1 tsp espresso powder
- 1/2 cup organic light or dark brown sugar
- 1/2 cup organic raw cane sugar
- 1/2 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 2 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup organic walnuts or pecans (toasted) optional
- flaky sea salt
Instructions
- Place the stick of butter in the bowl of a stand mixer or large bowl (if using a hand mixer) and let it come to room temperature. Take the egg out of the refrigerator ahead of time as well in order for it to come to room temperature.
- Sift the flour, cocoa powder and baking soda into a medium size bowl. Then add the kosher salt and espresso powder. Whisk to combine.
- Add the brown sugar and cane sugar into the bowl with the butter. Beat on medium speed with a paddle attachment until light and fluffy for 5 minutes. Stop the mixer and scrape down the sides to incorporate everything. Add the egg and mix for 1 minute. Then add the vanilla extract and mix to combine.
- Add the flour mixture in 3 additions. Mix a little after each addition just until you don't see any flour. Once the flour has been incorporated, with a spatula add the chocolate chips (and nuts if using).
- Cover the bowl with plastic wrap. Place the bowl in the refrigerator for a couple of hours. Then take the dough out and place it on the plastic wrap and form a log. It makes it easier to cut uniform cookies. Wrap tightly and refrigerate for a few hours, or overnight or up to a week.
- Once ready to bake, preheat the oven to 350 degrees F. Place silpats or parchment paper on the sheet pans. To make uniform cookies, I cut the dough in half and then keep cutting each portion in half. Roll each piece in a ball and place on the silpat (or parchment) lined sheet pans. Make sure there's an inch between each cookie. Sprinkle a little bit of sea salt on top of each cookie.
- Bake for 10 minutes. Let the cookies cool on the sheet pans for 5 minutes. Transfer to a wire rack and let cool completely.
Notes
** Amazon Affiliate - I may be compensated. Â
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2 Comments
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Mamta
Absolutely amazing!
Zahavalox
I’m glad you enjoyed! 🙂