Double Chocolate Chip Cookies

These rich, fudgy, brownie-like cookies have me dreaming about them.

Chocolate cravings are the most annoying voices because they will not go away until they are dealt with, and these hit that spot.

They have a crisp outer shell that has a perfect chew to it with a fudge filled center that melts in your mouth.

Trouble Shooting

When testing this recipe I had trouble getting a cookie that was soft enough but didn’t lose that quintessential cookie mouth feel and turn into a chocolate muffin top.

I found the amount of flour used in this recipe in the make-or-break component. This is because this is a very liquid heavy and fat sparing dough so it is easy to add too much flour and create a cake-like texture.

ALSO

This cookie takes after a brownie a lot. which means it benefits from the extreme creaming of the butter sugar and eggs. Do not skip it.

Lastly the coffee, I have a beloved espresso machine, and while I do recommend everyone invests in one eventually, this is not absolutely essential for the recipe.

I bloom the cocoa in the hot espresso but you can easily use and warm liquid of your choice. Hot brewed coffee, water, milk. The choice is yours but chocolate and coffee complement each other so beautifully.It makes the cookie have a subtle coffee aftertaste that goes perfectly with an iced latte in the morning.

Print Recipe

Double Chocolate Chip Cookies

These easy, quick cookies have a crisp outer shell, with a perfect chew to it, and a brownie-like center that melts in your mouth.

Prep Time30 minutes mins

Cook Time9 minutes mins

Course: Dessert

Keyword: chocolate, cookie, espresso

Servings: 24

Ingredients

• 1/2 cup butter softened
• 1/2 cup white sugar
• 3/4 cup brown sugar packed
• 1 egg
• 3/4 cup cocoa powder
• 2 oz hot coffee/ espresso
• 1 tsp baking soda
• 1 tsp salt
• 1 ¾ cups flour
• 1 tsp cornstarch
• 1 ½ cups chocolate chips I use half semisweet and half dark

Instructions

• Preheat oven to 350℉
• Bloom (combine) your cocoa powder with hot coffee in a small bowl
• In a large mixing bowl, cream butter and sugars together until very light and fluffy.
• Add egg. Cream until fluffy (about 2 minutes)
• Add cocoa mixture, salt, baking soda, and cornstarch and mix until combined. Add flour. Fold until most of the flour is saturated.
• Once there is only a few streaks of flour left, add in your chocolate chips and continue mixing just until no flour remains
• Scoop 2 tbsp-sized balls onto parchment-lined baking sheets and bake for 9-10 minutes. Do Not Overbake
• Let cool on the tray for 5 minutes and then transfer to a cooling rack.