Double Chocolate Chip Cookies
These are intensely chocolatey cookies. The flavor is built in layers: cocoa powder in the dough, nutty brown butter, and two kinds of chocolate. A sprinkle of flaky sea salt on top is not optional; it's what makes the deep chocolate flavor come alive.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon baking soda
- 1 teaspoon Diamond Crystal kosher salt
- 10 tablespoons unsalted butter 1 1/4 sticks, divided
- 1/2 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 4 ounces bittersweet chocolate 60-70% cacao, chopped
- 4 ounces semi-sweet chocolate chips
- Flaky sea salt like Maldon, for topping
Method
- Preheat oven to 350F and line two baking sheets with parchment.
- Whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
- Brown 5 tablespoons butter in saucepan until nutty and dark golden; transfer to large bowl to cool.
- Add remaining 5 tablespoons softened butter and both sugars to browned butter; whisk 1 minute until smooth.
- Whisk in egg, egg yolk, and vanilla until glossy.
- Fold dry ingredients into wet ingredients until nearly combined.
- Add both chocolates and fold just until mixed.
- Scoop 2-tablespoon dough balls onto sheets, spacing apart.
- Sprinkle with flaky sea salt.
- Bake 10-12 minutes, rotating halfway, until edges set but centers soft.
- Cool on sheets 5 minutes, then transfer to wire rack.
Notes
Cookies will look underbaked but firm up while cooling.