DOUBLE CHOCOLATE CHIP COOKIES

Sink your teeth into these ultra-soft and chewy double chocolate chip cookies! Studded with melty chocolate and enhanced with a hint of coffee for maximum richness, this no-chill, no-mixer recipe is pure indulgence.

INGREDIENTS

1 cup (226 g) unsalted butter

1 ¼ cup brown sugar

½ cup powdered sugar

1 egg + 1 egg yolk room temperature

1 ½ teaspoons vanilla extract

2 ¼ cups all-purpose flour

½ cup cocoa powder

2 teaspoons corn flour

1 teaspoon baking powder

¾ teaspoon salt

½ teaspoon baking soda

½ teaspoon instant coffee grounds optional

1 ½ cup (255 g) semisweet or dark chocolate chunks plus additional for topping

INSTRUCTIONS

Preheat your oven to 180°C/350°F and line your baking sheets with parchment paper. Set them aside for later.

In a saucepan over medium heat, melt 1 cup of butter until it begins to bubble. As soon as the foaming subsides and the color is rich, remove from the heat immediately.

Set aside to cool.

In a medium-sized bowl, whisk together your dry ingredients.

In a large mixing bowl, combine the melted, cooled butter with the sugars. Stir the mixture thoroughly until well-combined and smooth.

Add the egg and egg yolk, stirring well to incorporate. Mix in the vanilla extract and set the wet mixture aside.

Gradually add the dry ingredients into the butter mixture. Stir well until the dough is uniform and no dry streaks remain. Fold in the chocolate chunks until evenly distributed.

Scoop the dough by rounded 1 ½ tablespoon-sized portions onto the prepared cookie sheets and add some chocolate pieces on the top Bake for 10 minutes. The centers should still look slightly underbaked. Allow them to cool completely on the pan.

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