Ingredients:

  • 250g all-purpose flour
  • 60g Dutch-process cocoa powder
  • 1 tsp espresso powder
  • 1 tsp baking soda
  • 0.75 tsp fine sea salt
  • 170g unsalted butter, softened to 65°F
  • 200g dark brown sugar, packed
  • 100g granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 170g semi-sweet chocolate chips
  • 100g dark chocolate chunks
  • 1 tsp Maldon sea salt (for finishing)

Instructions:

  1. In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, espresso powder, baking soda, and fine sea salt until well combined.
  2. Using a stand mixer or electric hand mixer, cream the softened unsalted butter with the dark brown sugar and granulated sugar on medium-high speed for 4–5 minutes until the mixture is pale and fluffy.
  3. Add the room temperature eggs one at a time, beating well after each addition to ensure proper emulsion. Stir in the pure vanilla extract.
  4. Turn the mixer to low and gradually add the dry ingredient mixture, mixing just until no streaks of flour remain. Do not overmix.
  5. Fold in the semi-sweet chocolate chips and dark chocolate chunks by hand using a spatula.
  6. Chill the dough in the refrigerator for at least 30 minutes (or up to 24 hours) to deepen the flavor and prevent excessive spreading.
  7. Preheat your oven to 350°F (175°C) and line heavy-gauge baking sheets with parchment paper or silicone mats.
  8. Use a large cookie scoop (approx. 3 tablespoons) to portion dough onto the prepared sheets, spacing them 2 inches apart.
  9. Bake for 10 minutes. The edges should be set but the centers should still look slightly underdone. Sprinkle with Maldon sea salt immediately upon removal from the oven.