Chocolate Chocolate Chip Cookies

🧂 Ingredients

• 1/2 cup light or dark brown sugar
• 1/2 cup cane sugar
• 1/3 cup dutch process cocoa

  such as Hershey's Special Dark
• 1 ¼ tsp espresso powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, cut into chunks

  1 stick
• 1 large egg
• 2 Tbsp milk

  sub creamer or half & half
• 1 tsp vanilla extract
• 1 cup All Purpose flour
• 1 ½ cups semi-sweet chocolate chips

  9-10 ounces

Instructions

• 1 In the bowl of a stand mixer, stir together the brown sugar, cane sugar, cocoa,
  salt, baking soda, baking powder, and espresso powder with a spatula or spoon.
  (Manually blending helps avoid a cloud of cocoa from the mixer).
• 2 Affix paddle attachment to mixer. Add butter (cut up into chunks) to mixer bowl
  and turn on to lowest setting (1 or "stir"). Let combine with cocoa mixture for
  1-2 minutes on lowest setting until chunks are incorporated and cocoa/sugar is
  no longer a loose powder. Increase mixer speed to medium and cream for 30
  seconds to 1 minute to fully combine.
• 3 Add the egg and beat on medium for 1 minute, scraping down sides after and
  beating again if needed. Add in vanilla extract and milk and blend on medium,
  20-30 seconds.
• 4 Stir in the flour, 1/2 cup at a time, just until combined. Dough will resemble
  thick frosting at first and will become stiff when all flour is fully
  incorporated.
• 5 Fold in the 1 ½ cups chocolate chips. This process takes a few minutes to evenly
  distribute the chips as the dough is stiff.
• 6 Place dough in a medium sized bowl and cover tightly. Store in fridge for at
  least 4 hours but up to 2 days.
• 7 Remove cookie dough from fridge and let stand at room temperature for 10-15
  minutes before scooping.
• 8 Preheat oven to 375°F. Line 2 pans with parchment or baking mat if desired.
  Scoop dough out by the rounded tablespoon and place 2 inches apart on cookie
  sheet.
• 9 Bake for 10-12 minutes, until cookies appear set and tops are losing their
  shine. Keep an eye on the bottoms and do not overbake. Cookie middles will
  appear soft but will firm up during cooling.
• 10 Let cookies cool on pan for 5 minutes or until completely set then transfer to
  wire rack to finish cooling. Enjoy!
• 11 Store cookies in an air-tight container at room temperature for up to 4 days.
  Cookies become crunchier over time.

Nutrition Info