Ingredients
The following ingredients have 4 Servings
- 226 g unsalted butter (2 sticks, melted and cooled)
- 200 g dark brown sugar (1 cup)
- 200 g granulated white sugar (1 cup)
- 2 tsp instant coffee granules (optional)
- 1 tsp sea salt (use only ½ tsp, if you prefer less)
- 1 tbsp vanilla extract
- 2 eggs
- 1 tsp baking soda
- ½ tsp baking powder (add baking powder if you prefer softer cookies)
- 280 g AP flour (2 ¼ cups measured by spoon and level method)
- OR
- 127 g bread flour + 125 g AP flour (1 cup bread flour + 1 ¼ cups AP flour)
- 70 g dutch cocoa (⅔ cup measured by spoon and level method (I used Callebaut))
- 340 g chopped semisweet chocolate or white chocolate or a mixture of both (for double or triple chocolate chip cookies)
- Extra sea salt flakes (such as maldon or sea salt granules)
Instruction
- Pour the cooled butter into the bowl of your stand mixer (or a large bowl for a hand-held mixer). Add both sugars, coffee, salt and vanilla, and mix on medium speed ONLY until the butter-sugar mix becomes creamy. This is important, as it prevents the cookies from being greasy once baked. DO NOT OVER-MIX, because if you add too much air, the cookie dough will get too soft and need more flour.
- Add the eggs, and mix until just mixed through.
- In a separate bowl - sift the flour, cocoa powder, baking soda and baking powder together. Add the cocoa-flour mix in two additions while the mixer is on the lowest speed. This is to prevent the flour from flying everywhere and making a mess, and also to prevent the dough from being over-mixed. The flour doesn’t have to be completely mixed in before adding more.
- When most of the flour is mixed in, add about ¾ of the chocolate chunks/chips, and mix on low speed until the chocolate chunks/chips are mixed through. Remove the bowl from the mixer, and let the mixture rest for at least 15 minutes, covered.
- Using a 3 tbsp cookie scoop, portion the cookie dough on a parchment paper-lined half sheet pan. Stud some of the leftover chocolate chips on top of the cookie mounds, along with some salt flakes (optional)
- For best results, I'd recommend covering the sheet pan with plastic wrap and letting the cookie dough chill overnight (or at least 1 hour). They can also be frozen in the freezer.
