Description
Delicious double chocolate cookies. Crispy edges, melted chocolate pockets, and chewy interior.
Ingredients
COOKIE DOUGH
- 1 cup + 1 tbsp (240 g) unsalted butter
- 3 tbsp (15 g) cocoa powder
- 1 tsp (2 g) instant coffee
- Slightly over 1/3 cup (80 g) granulated sugar
- 2/3 cup (140 g) brown sugar
- ¼ tsp (1.5 g) salt
- 1 tsp (5 g) vanilla paste
- 2 eggs
- 1 tsp (5 g) baking powder
- 2 tsp (10 g) baking soda
- 2 ½ cups (310 g) all-purpose flour
- Slightly over ¾ cup (150 g) dark chocolate chips, or dark chocolate pellets
DECORATIVE
- 1 1/2 tbsp (15 g) dark chocolate callets or chips
Instructions
- Start by browning the butter. Place 1 cup + 1 tbsp (240 g) unsalted butter in a light-colored pan. First, it will start melting, then it will bubble, and finally it will start to turn a nice golden-brown color or deep amber. Pass the melted butter through a sieve to remove any imperfections. Don’t let it cool down.
- In a mixing bowl, combine the brown butter with 3 tbsp (15 g) cocoa powder and 1 tsp (2 g) instant coffee. Mix with a whisk. Add slightly over 1/3 cup (80 g) granulated sugar, 2/3 cup (140 g) brown sugar, and ¼ tsp (1.5 g) salt. Mix well.
- To this mixture, add 1 tsp (5 g) vanilla paste, 2 eggs, and whisk again. Add 1 tsp (5 g) baking powder, 2 tsp (10 g) baking soda, and whisk. Add 2 ½ cups (310 g) all–purpose flour and, using a spatula, fold it until combined.
- If the cookie dough is warm, wait slightly to add chocolate chips. When the dough doesn’t feel warm to the touch, add slightly over ¾ cup (150 g) dark chocolate callets or chips. Refrigerate the cookie dough for 1 hour.
- Using a large cookie scoop, scoop the cookies into a lined baking tray. Make sure to leave some space between each cookie.
- Preheat the oven to 355F (180 C) and bake the cookies for 13 minutes. After they come out of the oven, shape them so they have a nice round shape.
- This is optional, but if you want them to look nicer, add 1 ½ tbsp (15 g) of chocolate chips over the cookies after they come out of the oven.