This is one of my favorite straight up chocolate cookies. They are pretty incredible, and incredibly easy to make. This cookie is really just a small amount of chocolate cookie dough holding together a collection of chocolate chips and chunks. Seriously. Only 1 3/4 cups of flour to make three dozen cookies. The texture is sort of a cross between a brownie and a cookie. So good.
You can add any combination of chocolate chip or chunk combinations. For these cookies, I used 9 ounces of 47% semisweet chocolate chunks and 3 ounces of white chocolate chunks. I've also made them with half semisweet chocolate chips and half white chocolate chunks. I'm thinking that cinnamon, butterscotch, or mocha chips combined with chocolate chunks would be wonderful as well.
If you do not have access to espresso powder, crush some instant coffee and use that. (Hint: if your espresso powder becomes "clumpy" and sticks together, run it through a coffee grinder. Powder!)
I also like to pair these cookies with Vanilla and Chocolate Rocks for a nice contrast. Chocolate and vanilla. Killer. I'll have three of each please. Thank you.
Double Chocolate Chunk Cookies
Adapted from King Arthur Flour, makes 36 cookies (I actually got 35)
4 ounces of unsalted butter, melted
7 1/2 ounces of light brown sugar
3/4 tsp baking powder
1 tsp espresso powder
1/2 tsp salt
2 large room temperature eggs
2 tsp vanilla extract (I used this vanilla bean paste)
2 ounces Dutch process chocolate
7 1/2 ounces of unbleached all-purpose flour
12 ounces of a combination of chocolate chunks and chocolate chips (I used 9 ounces of semisweet chocolate chunks and 3 ounces of white chocolate chunks)
- Preheat your oven to 350 degrees F.
- Line three half sheet pans or cookie sheets with parchment paper.
- In the bowl of a stand mixer or a medium bowl, mix the butter, brown sugar, baking powder, espresso, and salt.
- Beat in the eggs and and vanilla until the mixture is smooth.
- Mix in the flour and cocoa on low until blended.
- Stir in the chips/chunks by hand.
- Using a spoon or a tablespoon cookie scoop, form the dough into 1 1/2 inch balls and place them on the parchment.
- Bake for 8 to 10 minutes, one sheet at a time, and cool on the baking sheets.
- Store in an airtight container.
- Enjoy! You will be very popular.