Ingredients:

  • 115g unsalted butter, softened
  • 150g light brown sugar, packed
  • 50g granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp vanilla extract
  • 160g all-purpose flour
  • 45g Dutch-process cocoa powder
  • 1 tsp espresso powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 170g semi-sweet chocolate chips
  • 100g dark chocolate bar, chopped into large chunks

Instructions:

  1. Combine the 115g softened butter, 150g light brown sugar, and 50g granulated sugar in your mixer. Beat for about 3 minutes until the mixture looks pale and fluffy.
  2. Mix in the large egg and 1 tbsp vanilla extract. Continue beating for another minute until the emulsion is silky and smooth.
  3. Sift in the all-purpose flour, Dutch-process cocoa powder, espresso powder, baking soda, and fine sea salt.
  4. Use a silicone spatula to fold the dry ingredients into the wet mixture until just combined, ensuring no flour streaks remain.
  5. Fold in the semi-sweet chocolate chips and the chopped dark chocolate chunks until evenly distributed.
  6. Chill the dough in the refrigerator for 30 minutes to stabilize the fats and prevent over-spreading.
  7. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop 2-tablespoon portions of dough onto the prepared sheets, spacing them 2 inches apart.
  9. Bake for 10 minutes until the edges are set. The centers should still look slightly underdone to maintain a fudgy texture.
  10. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.