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–+ servings

The Best Chocolate Chocolate Chip Cookies

5 | 11 reviews
I know it's hard to say you have something that is the best - but when it comes to these double chocolate cookies, I'm pretty confident. They use brown butter, just the right amount of coffee, and two whole blocks of dark chocolate, what more could you need?
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 large cookies

Equipment

Ingredients

  • 1 cup (226g) unsalted butter, divided
  • 1/2 cup (80g) dark brown sugar, loosely packed
  • 1 cup (220g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons espresso or strongly brewed coffee
  • 2 cups & 2 tablespoons (300g) all-purpose flour
  • 7 tablespoons (42g) dutch processed cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Diamond Crystal kosher salt, 1/2 tsp if using Morton's
  • 2 bars (226g) 70% dark chocolate, divided

Instructions 

  1. Preheat the oven to 400°F
  2. Begin by browning 113 grams of the butter. Using a small pan on low heat, slowly melt the butter until it starts to fizz. Stir occasionally, letting the milk solids separate from the butter and begin to brown on the bottom. When the butter is a golden brown, remove from the heat and continue to stir until it is a deep golden brown. Set aside.
  3. Add 113 grams of dark chocolate to a bowl or cup and pour over the browned butter. Stir until the chocolate is melted and a thick chocolate liquid has formed.
  4. In a stand mixer or large bowl, add the remaining 113 grams of butter, 80 grams of brown sugar and 220 grams of granulated sugar. Mix together until creamed, then add the egg, 1 teaspoon of vanilla, 2 tablespoons of coffee and the brown butter chocolate mixture. Beat until the mixture doubles in size and lightens in color, about 4-5 minutes.
  5. In another bowl, whisk together 300 grams of all-purpose flour, 42 grams of cocoa powder, 1 teaspoon each of baking powder, baking soda and salt. Gradually add these to the wet ingredients to form a dough.
  6. Chop up the remaining chocolate bar and mix it into the dough.
  7. Portion the cookies into 10 equal sized balls, about 3.5 ounces each. Bake for 10-11 minutes at 400°F.
  8. Remove from the oven and smack the cookies on the counter a few times to flatten them out. Use a large cup or bowl to swirl around these cookies to make them into perfectly concentric circles. Serve warm!