Cookies meet brownies in these Fudgy Double Chocolate Chip Cookies. They are thick and crispy on the outside, and ultra gooey and fudgy inside with lots of melted chocolate.

Prep Time: 25 min
Cook Time: 11 min
Yield: 10 cookies

ngredients

• 10 tbsp unsalted butter (140g)
• ⅔ cup brown sugar (133g) 
• ¼ cup white sugar (50g)
• 1 large egg
• 1 egg yolk
• 1 tsp instant coffee dissolved in 1 teaspoon hot water
• 1 tsp vanilla 
• 1 cup all purpose flour (130g) 
• ⅓ cup cocoa powder (33g); dutch processed preferred 
• ¾ tsp salt
• ½ tsp baking soda
• ¼ tsp baking powder
• 5 oz milk chocolate, chopped (113g) + 3 oz dark chocolate, chopped (85g) — you can also use all semi sweet or milk chocolate depending on your preference

Instructions

• Place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma
• Turn the heat all the way to the lowest setting, and add the brown and white sugars. Whisk on the lowest flame for 1-2 minutes, then remove from the heat. The heat facilitates the dissolving of the sugars and starts breaking them down for a deeper flavor. You are not trying to caramelize or melt the sugars. The mixture may look somewhat grainy, don’t worry
• Remove from heat and cool the mixture for 5 minutes. It should be warm, but not hot anymore
• Add the egg and yolk, and quickly whisk to incorporate. Add the vanilla and instant coffee dissolved in hot water, and whisk for 1-2 minutes until the mixture becomes very smooth and creamy like caramel. If you see any clumps of sugar, press them down with the back of a spoon and they should mix in
• Sift all the dry ingredients (flour, cocoa powder, salt, baking soda, baking powder) into a separate bowl. Add the chopped chocolate and mix everything together. You can reserve some chocolate to add on top of each cookie
• Make sure the wet ingredients aren’t hot (they shouldn’t be at this point). Add the dry ingredients to the wet in 2 batches and fold with a rubber spatula until just combined. Do not overmix! 
• Use a 2 tablespoon cookie scoop to divide the dough into 10 balls. Don’t apply pressure onto the balls
  Place the cookie balls onto a plate or baking sheet, and add a few chocolate chunks on top (you can add more chocolate or reserve some of the chopped chocolate from earlier)
• Refrigerate for a minimum of 2 hours, but overnight for best results 
• Pre-heat oven to 375F (conventional / no fan) and prepare a large cookie sheet with parchment paper. It is best to use a lighter colored cookie sheet
• Transfer the balls to the sheet, keeping at least 3″ between them
• Bake for 10-12 minutes depending on how soft and gooey you want the cookies to be. I always recommend baking 1 test cookie first!
• Sprinkle the cookies with some flakey sea salt (optional) and let them cool down at room temperature for 10-15 minutes

Notes

• These cookies have a darker chocolate flavor and are not overly sweet. If you don’t want them to be too dark, you can use all milk chocolate chunks and skip the dark chocolate chunks. You may also increase the brown sugar from ⅔ cup to ¾ cup but it will slightly impact texture
• These cookies are best eaten freshly baked for the ultimate texture, but you can also microwave them for 10-15 seconds before eating
• You can freeze the cookie dough balls in an airtight container, and bake directly from frozen when needed! Just increase the baking time by ~2-3 minutes depending on how well done you want them