Double Chocolate Chip Cookies Recipe | Chewy and Fudgy

By The Cooking Foodie · 45 min

Ingredients

Instructions

1. In a large bowl, cream the butter, white sugar and brown sugar until fluffy, about 3 to 4 minutes. Add the egg and vanilla and mix until combined, scraping down the bowl as needed.
2. In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Add gradually to the wet ingredients; the dough will be thick.
3. In a small bowl, mix the hot milk and the instant coffee (if using), then stir into the dough with the chocolate chips. The dough will be sticky.
4. Cover and refrigerate for at least 1 hour (up to 3 days).
5. Take the dough out of the fridge and let it sit for 10 to 20 minutes to make scooping easier if it was chilled overnight.
6. Preheat the oven to 180°C (350°F). Line 2 baking sheets with parchment paper.
7. Scoop about 30 to 35 g of dough per cookie, roll into balls and place at least 5 cm (2 inches) apart on the sheets.
8. Bake for 9 to 12 minutes, until the edges are set but the centers are soft. If they have not spread by minute 9, remove the tray, bang it on the counter 2 to 3 times, then continue baking.
9. Let cool for 5 minutes on the tray, optionally top with extra chocolate chips, then move to a wire rack. The cookies will slightly deflate as they cool.

Summarized from The Cooking Foodie's video. Watch it for the details.

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