Chocolate Chocolate Chip Cookies

🧂 Ingredients

• 57 grams bittersweet or unsweetened chocolate

  (2 ounces)
• 96 grams all purpose flour

  (1½ cups)
• 133 grams rye flour

  (2 ½ cups)
• 33 grams Dutch process cocoa

  (⅓ cup)
• ¼ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon espresso powder

  (optional)
• 8 Tablespoons butter, at room temperature

  (½ cup)
• 114 grams granulated sugar

  (1 cup plus 2 Tablespoons)
• 120 grams light brown sugar

  (1 cup plus 2 Tablespoons)
• 1 large egg, at room temperature
• ½ teaspoon vanilla
• 85 grams semi-sweet chocolate chips

  (½ cup)
• 85 grams milk chocolate chips

  (½ cup)

Instructions

• 1 Preheat oven to 375°F. Line baking sheets with parchment paper.
• 2 Bring a small pot of water to a boil. Place the bittersweet or unsweetened
  chocolate in a heat proof bowl. When the water comes to a boil, remove it from
  the heat. Place the bowl of chocolate over the hot water. (The water should not
  touch the bowl.) Allow to sit for 3-5 minutes, then stir until the chocolate is
  fully melted. Remove the bowl from over the pot, wipe the bottom of the bowl
  dry, and set aside.
• 3 In a small bowl, whisk together the flours, cocoa, salt, baking powder, baking
  soda and espresso powder (if using). Set aside.
• 4 In the bowl of an electric mixer, cream together the butter and sugars. Beat for
  a minute or two until the mixture is light and fluffy. Mix in egg and vanilla
  until fully combined.
• 5 Add the melted chocolate to the butter/sugar/egg mixture and beat until fully
  combined.
• 6 Mix in dry ingredients just until fully combined. Stir in chocolate chips.
• 7 Portion and mound the cookies into 30 gram balls, flattening each slightly.
  Place on prepared baking sheets, about 2-inches apart. Top each cookie with
  additional milk chocolate chips. Bake for 8-10 minutes. Cool for a few minutes,
  then remove the cookies to a wire rack to cool completely.

Nutrition Info