Description
These fudgy double chocolate chip cookies are irresistibly rich and loaded with both milk and dark chocolate chunks for the ultimate chocolate lover’s treat. Featuring a brown butter base and hints of instant coffee to enhance the chocolate flavors, these cookies are soft, gooey, and perfect for cozy snacking or sharing. Chilling the dough overnight helps develop deeper flavors and a perfect fudgy texture.
Ingredients
Wet Ingredients
- 10 tbsp unsalted butter (140g)
- 2/3 cup brown sugar (133g)
- 1/4 cup white sugar (50g)
- 1 large egg
- 1 egg yolk
- 1 tsp instant coffee dissolved in 1 tsp hot water
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all purpose flour (130g)
- 1/3 cup cocoa powder (33g); Dutch processed preferred
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
Chocolate
- 5 oz milk chocolate, chopped (113g)
- 3 oz dark chocolate, chopped (85g)
- Additional chocolate chunks for topping (optional)
Instructions
- Brown the Butter: Place the unsalted butter in a non-stick pan and melt it over medium-low heat. Stir continuously for a few minutes until the butter starts to brown and emits a caramel-y nutty aroma.
- Add Sugars: Reduce the heat to the lowest setting, add the brown and white sugars, and whisk continuously for 1-2 minutes on the low flame. This helps dissolve the sugars and enhances flavor without caramelizing or melting them. The mixture may appear grainy.
- Cool the Mixture: Remove the pan from heat and allow the butter and sugar mixture to cool for 5 minutes until warm but not hot.
- Incorporate Eggs and Flavorings: Whisk in the whole egg and egg yolk quickly to combine. Add vanilla extract and the dissolved instant coffee, then whisk for another 1-2 minutes until smooth and creamy like caramel. Press down any sugar clumps with the back of a spoon to blend them in.
- Prepare Dry Ingredients: Sift together flour, cocoa powder, salt, baking soda, and baking powder into a separate bowl. Stir in the chopped milk and dark chocolate. Reserve some chocolate chunks for the cookie tops, if desired.
- Combine Wet and Dry: Ensure the wet mixture is not hot. Add the dry ingredients in two batches to the wet mixture, folding gently with a rubber spatula until just combined. Avoid overmixing to keep the cookies tender.
- Portion Dough: Using a 2 tbsp cookie scoop, portion the dough into 10 balls, handling gently without compressing.
- Top and Chill: Place the dough balls onto a plate or baking sheet and press a few reserved chocolate chunks on top. Refrigerate the dough for at least 2 hours, ideally overnight, to improve texture and flavor.
- Preheat Oven and Prepare Sheet: Preheat the oven to 375°F (190°C) using a conventional setting (no fan). Line a large cookie sheet with parchment paper, preferably a lighter-colored one to avoid overbrowning.
- Arrange Cookies for Baking: Transfer the chilled dough balls to the prepared baking sheet, spacing them at least 3 inches apart to allow spreading.
- Bake: Bake the cookies for 10-12 minutes depending on desired softness—less time for gooey centers, more for firmer edges. Baking a test cookie first is recommended.
- Finish: Optionally sprinkle the hot cookies with flaky sea salt for contrast. Let the cookies cool at room temperature for 10-15 minutes to set.
- Serve: Enjoy the cookies while still warm for the best fudgy texture and chocolatey experience.
Notes
- Cooling the dough overnight in the refrigerator deepens the flavor and improves texture.
- Use Dutch-processed cocoa powder for a richer chocolate flavor.
- Brown butter carefully to avoid burning; it should smell nutty and caramelized.
- The instant coffee enhances chocolate depth but is optional.
- Adjust baking time slightly for preferred softness—less time for very soft, more for slightly crisp edges.
- Flaky sea salt adds a wonderful balance to the sweetness.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
