I developed this recipe back in 2017 when I was on the hunt for the perfect chocolate chocolate chip cookie. I didn’t want one that was cakey, or fudgy, or flourless, or crispy. What I came up with was perfect…at the time. But a few weeks ago I realized that it wasn’t perfect anymore so I made a few adjustments.
They’re still very chocolatey but the texture is improved: thick and chewy without some of the graininess that was there before.
Chocolate Chocolate Chip Cookie 2.0
280g unsalted butter, room temp
225g brown sugar
225g granulated sugar
1 tbsp vanilla extract
2 tsp salt
2 eggs
330g all purpose flour
1 tsp baking soda
90g unsweetened cocoa powder
1 ½ tsp espresso powder
300g dark chocolate chips
Make the cookies: Preheat the oven to 375°. Combine butter, brown sugar, granulated sugar, vanilla, and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix until blended.
Whisk the flour, baking soda, cocoa powders, and espresso powder together, then add to the dough, continuing to mix for 2 minutes. Stir in the chocolate chips.
Using a size 20 scoop, bake for 10 minutes. The cookies will look undercooked but once they have cooled fully (a few hours), they will be perfect.