Fudgy Double Chocolate Chip Cookies

Name: Fudgy Double Chocolate Chip Cookies
Prep time: 25 min
Cook time: 11 min
Total time: 36 min
Cuisine: American
Ingredients: 10 tbsp Unsalted Butter (10 tbsp unsalted butter (140g)); ⅔ cup Brown Sugar (2/3 cup brown sugar (133g)); ¼ cup Granulated Sugar (1/4 cup white sugar (50g)); 1 piece Egg (1 large egg); 1 piece Egg Yolks (1 egg yolk); 1 tsp Coffee (1 tsp instant coffee dissolved in 1 tsp hot water); 1 tsp Vanilla (1 tsp vanilla); 1 cup All-Purpose Flour (1 cup all purpose flour (130g)); ⅓ cup Dutch Processed Cocoa Powder (1/3 cup cocoa powder (33g); dutch processed preferred); ¾ tsp Table Salt (3/4 tsp salt); ½ tsp Bicarbonate of Soda (1/2 tsp baking soda); ¼ tsp Baking Powder (1/4 tsp baking powder); 1 oz Milk Chocolate (5 oz milk chocolate, chopped (113g) + 3 oz dark chocolate, chopped (85g) -- you can also use all semi sweet or milk chocolate depending on your preference)

Fudgy double chocolate chip cookies made with browned butter, two sugars, cocoa, and a mix of milk and dark chocolate chunks, chilled before baking.

36 minAmerican

Servings4

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Steps

1Place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma.
2Turn the heat all the way to the lowest setting, and add the brown and white sugars. Whisk on the lowest flame for 1-2 minutes, then remove from the heat. The heat facilitates the dissolving of the sugars and starts breaking them down for a deeper flavor. You are not trying to caramelize or melt the sugars. The mixture may look somewhat grainy, don't worry.
3Remove from heat and cool the mixture for 5 minutes. It should be warm, but not hot anymore.
4Add the egg and yolk, and quickly whisk to incorporate. Add the vanilla and instant coffee dissolved in hot water, and whisk for 1-2 minutes until the mixture becomes very smooth and creamy like caramel. If you see any clumps of sugar, press them down with the back of a spoon and they should mix in.
5Sift all the dry ingredients (flour, cocoa powder, salt, baking soda, baking powder) into a separate bowl. Add the chopped chocolate and mix everything together. You can reserve some chocolate to add on top of each cookie.
6Make sure the wet ingredients aren't hot (they shouldn't be at this point). Add the dry ingredients to the wet in 2 batches and fold with a rubber spatula until just combined. Do not overmix!
7Use a 2 tbsp cookie scoop to divide the dough into 10 balls. Don't apply pressure onto the balls.
8Place the cookie balls onto a plate or baking sheet, and add a few chocolate chunks on top (you can add more chocolate or reserve some of the chopped chocolate from earlier).
9Refrigerate for a minimum of 2 hours, but overnight for best results.
10Pre-heat oven to 375F (conventional / no fan) and prepare a large cookie sheet with parchment paper. It is best to use a lighter colored cookie sheet.
11Transfer the balls to the sheet, keeping at least 3" between them.
12Bake for 10-12 minutes depending on how soft and gooey you want the cookies to be. I always recommend baking 1 test cookie first!
13Sprinkle the cookies with some flakey sea salt (optional) and let them cool down at room temperature for 10-15 minutes.
14Serve and enjoy while still warm!