Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon espresso powder (optional)
- 1 to 1.5 cups chocolate chips or chunks (semi-sweet or dark)
Instructions
- Cream the butter, granulated sugar, and brown sugar until combined and slightly airy.
- Add the egg and vanilla extract, mixing until creamy.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips or chunks.
- If needed, chill the dough for 20 to 30 minutes.
- Scoop tablespoon-sized portions onto a parchment-lined baking sheet, spacing them a few inches apart.
- Bake at 350°F (175°C) for 10 to 12 minutes until set on the edges and soft in the center.
- Sprinkle with flaky salt while warm and let cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
Chill the dough if it’s warm or soft for fluffy cookies. Use mixed chocolate sizes for better texture and depth.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: double chocolate, cookies, dessert, baking, chocolate chip