INGREDIENTS
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon instant espresso (optional)
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks unsalted butter, melted
1 ½ cups brown sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
2 cups milk chocolate chips
PREPARATION
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
Mix flour, cocoa powder, instant espresso, baking soda, and salt until evenly blended. Set aside.
Add brown sugar to a large mixing bowl. Pour melted butter over and stir until just combined. Let cool slightly, 3-5 minutes.
Add egg and egg yolk and stir to combine. Once blended, stir in vanilla extract.
Mix dry ingredients into wet ingredients in 3 small batches. Stir until just combined. Fold in chocolate chips.
Measure a heaping tablespoon of the cookie dough for each cooke. Spread cookies evenly apart on the cookie sheet for baking.
Bake 9-11 minutes or until edges of cookie are just set. The rest of the cookie will be soft and fudgy.
Cool directly on cookies sheet for 3-5 minutes. Transfer to a wire rack to finish cooling.