Ingredients (~36 cookies)
- 3 cups all-purpose flour
- 1 cup Dutch-process cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup + 2 Tbsp (2 1/4 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar, packed
- 1 1/4 tsp fine salt
- 2 large eggs
- 2 large egg yolks
- 2 Tbsp pure vanilla extract
- 10 oz dark chocolate wafers, chopped
- 4 oz milk chocolate wafers, chopped
- Flaky salt, for sprinkling (optional)
Make the Cookie Dough
Adjust an oven rack to the middle position and preheat the oven to 400°F. Line three large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium speed until creamy, about 1 minute. Add the granulated sugar, brown sugar, and salt. Beat on medium speed for ~2-3 minutes until light and fluffy.
Scrape down the sides of the bowl. Add the eggs, egg yolks, and vanilla, and mix on low speed until smooth.
Add the flour mixture and beat on low speed until just combined. Add the chopped dark and milk chocolates and mix into the batter on the lowest speed. Use a rubber spatula for a final mix to ensure everything is combined.
Bake the Cookies
Form the dough into balls, about 2 Tbsp each. Place 8 cookies on each prepared sheet pan. Sprinkle each cookie with a little flaky salt, if desired.
Bake one pan at a time for ~9-11 minutes, rotating the pan halfway through. The cookies are done when the tops are golden brown, slightly puffed, and starting to crinkle.
Remove the baking sheet from the oven. Immediately use the back of a flat spatula to gently press down on the top of each cookie to flatten it.
Let the cookies rest on the sheet pan for 5 minutes; this allows them to set. After 5 minutes, transfer them to a wire rack to finish cooling.
Ultimate Chocolate Cookies
Ingredients
Ingredients (~36 cookies)
- 3 cups all-purpose flour
- 1 cup Dutch-process cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup + 2 Tbsp unsalted butter 2 1/4 sticks, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar packed
- 1 1/4 tsp fine salt
- 2 large eggs
- 2 large egg yolks
- 2 Tbsp pure vanilla extract
- 10 oz dark chocolate wafers chopped
- 4 oz milk chocolate wafers chopped
- Flaky salt optional, for sprinkling
Instructions
- Whisk flour, cocoa, baking powder, and baking soda in a medium bowl.
- Beat butter until creamy. Add sugars and salt, beat 2-3 minutes until fluffy.
- Mix in eggs, egg yolks, and vanilla on low speed.
- Add flour mixture and mix on low. Fold in chopped chocolates.
- Form 2 Tbsp dough balls on parchment-lined baking sheets. Sprinkle with flaky salt if desired.
- Bake at 400°F for 9-11 minutes, rotating pan halfway. Cookies are done when golden and crinkly.
- Immediately flatten cookies with spatula after removing from oven.
- Let cookies rest on pan 5 minutes, then transfer to wire rack to cool.
