life with tuyen

Fudgy Double Chocolate Chip Cookies

The ultimate double chocolate chip cookies ft. chocolate chips!! The cookies are fudgey and chewy on the inside with a crispy edge and sooo chocolatey. They feature two different types of cocoa powder, melty chocolate chips, brown sugar, hint of espresso, and sea salt. A wonderful flavor combination and I hope you enjoy :)🤎

i also posted this on youtube! you can check out the full video recipe here 🤎🍪

Double Chocolate Chocolate Chip Cookies Recipe:

• ½ c (113 g) butter, room temperature, divided **
• ½ c (100 g) granulated sugar
• ½ c (110 g) packed brown sugar
• 1 large egg
• 1¼ c (150 g) all-purpose flour, spooned and leveled
• 1/3 c (28 g) unsweetened cocoa powder**
• 1/2 tsp instant espresso powder
• 2 tsp (8 g) vanilla extract, measure with your heart
• ½ tsp (3 g) baking soda
• ½ tsp (3 g) salt
• ½ c (85 g) semi-sweet chocolate chips or chopped chocolate, optional

• Take a small amount of your room temp butter (3og, 2 tbsp) and melt it in the microwave — you’ll use this to bloom your cocoa powder in a bit
• Add your cocoa powder into the melted butter and mix until it becomes a thick paste.
  • blooming it in the hot butter helps unlock a lot of trapped flavor and makes it so much deeper, richer, and more chocolatey (optional: add a tiny bit of instant espresso powder here too, you won’t taste the coffee at all but it deepens the chocolate flavor even more)
• Cream your remaining room temp butter with your granulated sugar and brown sugar until nice and fluffy
• Add your bloomed cocoa mixture into the butter and sugar mixture, mix until combined
• Add in your egg, vanilla extract, and salt, mix until just combined — you don’t need to over beat this
• Add in your flour and baking soda, mixing until just combined. the key is to not overmix, once the flour is incorporated you can stop
• Fold in your chocolate chips/chopped chocolate, barely mixing it in
• Scoop into dough balls using a cookie scoop, then pop into the fridge for at least an hour — i like doing overnight so the flavors can really develop
• Right before baking, press a few extra chocolate chips on top so you get those pools and puddles of chocolate once it’s done
• Bake until the edges are set but the middle still looks a little underdone, every oven is different so keep an eye on it
• Sprinkle with flaky sea salt right when it comes out, it brings all the flavors together so well

Notes:

• cocoa powder: i love using a mix of regular cocoa powder and dutch processed cocoa powder when i have both on hand — dutch process is darker, more mellow, smoother and richer, but regular cocoa powder works completely fine on its own too, I used half and half for this recipe
  • amazon link for dutch process cocoa powder!
• espresso powder: totally optional, but a tiny bit added into the bloomed cocoa paste deepens the chocolate flavor without tasting like coffee at all
• chocolate: i like mixing bittersweet and milk chocolate chips/wafers together, and sometimes i’ll even mix white chocolate into part of the batter to play with different flavors. use whatever combo you love!
• mixing: mix until JUST combined at every stage (egg, flour, chocolate) — overmixing will take away from that soft, fudgy texture we want
• chilling time: let your dough chill for at least an hour, but overnight is best so the flavors have time to really develop
• butter: i love using european or european-style butter, it has a little more fat and just tastes so much better

i also posted this on youtube! you can check out the full video recipe here 🤎🍪

love,

tuyen 🍓