Description
These Chocolate Chocolate Chip Cookies are rich, fudgy, and loaded with both melted dark chocolate and dark chocolate chips, delivering an intense chocolate experience in every bite. Made with a hint of instant espresso powder to deepen the chocolate flavor, these cookies are perfect for chocolate lovers seeking a decadent treat. They are baked to perfection with a slightly soft center and set edges, making them irresistibly chewy and satisfying.
Ingredients
Scale
Main Ingredients
- 8 ounces bittersweet dark chocolate (chopped bar, wafers, or chips)
- 6 tablespoons butter
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon instant espresso powder
- 6 ounces dark chocolate chips (about 1 cup)
Instructions
- Preheat and prepare baking sheets: Heat your oven to 350° F (175° C). Line cookie sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and ensure even baking.
- Melt chocolate and butter: Break the 8 ounces of bittersweet dark chocolate into smaller pieces. Place the chocolate pieces and butter into a large mixing bowl set over simmering water (bain-marie). Stir frequently until the mixture is completely melted and smooth. This gentle melting method prevents burning the chocolate compared to microwaving.
- Cool melted chocolate: Remove the bowl from the bain-marie and allow the melted chocolate and butter mixture to cool for about five minutes before proceeding.
- Mix sugar and egg: In a separate large mixing bowl, combine the granulated sugar and the large egg. Beat on medium speed for one minute until the mixture is smooth and slightly thickened.
- Incorporate melted chocolate and vanilla: Add the cooled melted chocolate and butter mixture along with the vanilla extract into the sugar and egg mixture. Mix on medium speed for two minutes to fully combine the ingredients into a smooth batter.
- Combine dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, salt, and instant espresso powder until evenly mixed.
- Mix dry ingredients into wet mixture: Gradually add the dry ingredient mixture to the chocolate batter. Mix until fully incorporated but do not overmix to maintain cookie tenderness.
- Add chocolate chips: Stir in the 6 ounces of dark chocolate chips using a heavy spoon until they are evenly distributed throughout the dough.
- Scoop dough: Using a 1-inch cookie scoop (approximately one tablespoon), drop rounded scoops of dough onto the prepared cookie sheets, spacing them evenly to allow for spreading.
- Bake the cookies: Place the cookie sheets in the preheated oven and bake for 9 to 10 minutes, or until the edges are set but the centers remain slightly soft to retain chewiness.
- Cool cookies: Remove the cookies from the oven and transfer them to cooling racks. Allow them to cool completely before storing.
- Store: Once cooled, store the cookies in an airtight container. They will keep fresh for several days.
Notes
- Melting chocolate using a bain-marie ensures a smooth texture without burning.
- The addition of instant espresso powder enhances the chocolate flavor but does not make the cookies taste like coffee.
- Do not overbake; removing the cookies when centers are still slightly soft ensures a chewy texture.
- The cookies can be stored at room temperature in an airtight container for up to 5 days or frozen for longer storage.
- Using high-quality dark chocolate will give the best rich flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate chip cookies, dark chocolate cookies, chocolate cookies, chocolate cookie recipe, easy chocolate cookies, espresso chocolate cookies
