Deep Chocolate Double Chocolate Chip Cookies

Prep Time:15

Cook Time:11

Chill Time:1

Servings: cookies

In a medium saucepan, on medium-low heat melt the butter until fully liquid. Turn off heat and whisk in the cocoa powder and espresso powder until smooth and glossy—no lumps! Let it sit 2–5 minutes to bloom, then stir again.
Pour mixture into a mixing bowl or stand mixer with paddle attachment and mix with both sugars until combined and smooth.
Whisk in the egg, egg yolk, and vanilla until the mixture is rich and uniform.
In a separate bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt. Add to the wet ingredients and stir gently just until no dry streaks remain.
Mix in chocolate chips.
Cover and refrigerate the dough for at least 1 hour (overnight works great too).
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into balls about 3 tablespoons each, placing them 2–3 inches apart. Top with reserved chocolate chips (½ cup).
Bake for about 11 minutes—edges set and slightly crisp, centers still soft and a bit underbaked (they'll firm up as they cool).
Let cool on the sheet for 5–7 minutes, then transfer to a wire rack.

Slightly underbake at 10 or 11 minutes for gooey centers—they set perfectly as they cool.
The espresso powder deepens the chocolate flavor dramatically without tasting like coffee—highly recommended!
Cookies stay soft and chewy for days thanks to the cornstarch and brown sugar.
Dough freezes well: Scoop balls, freeze solid, then bake from frozen (add 1–2 minutes).