Delish Dirty Chocolate Cookies
Thick, fudgy double-chocolate cookies with crackly tops, gooey centers, and a hint of espresso to deepen the chocolate flavor. Easy to make, bakery-style results at home.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened
- 0.75 cup packed light brown sugar
- 0.5 cup granulated sugar
- 2 count large eggs
- 2 tsp pure vanilla extract
- 1.75 cup all-purpose flour
- 0.75 cup unsweetened cocoa powder (Dutch-process if available)
- 1 tsp baking soda
- 0.5 tsp kosher salt
- 1 tsp espresso powder optional, enhances chocolate flavor
- 1.5 cup semisweet chocolate chips
- 0.5 cup dark chocolate chunks optional, for extra pools of chocolate
- 0.25 tsp flaky sea salt optional, for finishing
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder until evenly combined.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Beat in eggs one at a time, then mix in vanilla until smooth and glossy.
- Add dry ingredients to the wet mixture and mix on low just until a soft dough forms; do not overmix.
- Fold in chocolate chips and chocolate chunks until evenly distributed.
- For thicker cookies, chill the dough in the refrigerator for 15 to 20 minutes.
- Scoop dough into 2-tablespoon mounds, spacing at least 2 inches apart on prepared sheets.
- Bake 10 to 12 minutes, until edges are set and centers look slightly soft and puffy.
- Tap the baking sheet once on the counter to help set crackly tops. Cool on the sheet for 5 minutes, then transfer to a rack. Sprinkle with flaky sea salt if using.
Notes
Chilling helps control spread and creates fudgy centers. For extra chocolate flavor, use Dutch-process cocoa and add the espresso powder. Store in an airtight container at room temperature for up to 4 days or freeze baked cookies for up to 2 months.