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I know that you don’t need another chocolate chip cookie recipe. There are a million out there. But what about one made with both milk and dark chocolate, browned butter, and coffee? With a topping of crunchy sea salt on top. One that you don’t need a mixer for.
This recipe is extra special. It’s caramelly, chocolatey, and chewy. It bakes up to a nice dark brown instead of the pale white color of a more cake-like cookie. Not there’s anything wrong with those — I will rarely turn down any chocolate chip cookie — but I prefer a chewier, more flavorful bite.
You’ll start this by making browned butter. Melt your butter in a skillet until golden brown. If you’ve never made browned butter, you’ll want a stainless steel skillet or pot — don’t use anything with a dark bottom or you risk burning your butter. I typically take mine just to the edge of burnt, but it can go from brown to burnt quickly. So be cautious.
You’ll then let it cool with a bit of milk, and add the butter to your sugar. Dark brown sugar is my go-to here, and for most things. But light will work if that’s what you have. Mix that up, add the remaining ingredients, and get ready to chill. And before you ask, yes, you need to chill the dough. You can bake up a few after mixing if you’re impatient (? that’s me) but they won’t be nearly as good. I promise.
You can either put the whole bowl in the fridge to chill, which is easier, but then you’ll need to let it come to room temperature to scoop when you’re ready to bake. Another option is to scoop and then chill the pans. Whatever you have the room for. I typically do a combination of both.
You’ll notice when you scoop after mixing that the dough is not light and fluffy like your typical chocolate chip cookie dough. Instead, it’s the color and texture of an extra thick caramel sauce. When you scoop it onto your baking sheet, it will pool like molten caramel into flat discs. They’ll bake up beautifully, I promise.
Double Chocolate Coffee Chocolate Chip Cookies
These deep golden, caramel colored cookies are filled with two kinds of chocolate and a hint of coffee. Perfect for an indulgent snack.
Cut the butter into cubes and put into a stainless steel saucepan or skillet. Melt over low heat and cook until it starts to turn a golden brown, with brown flecks in the butter. Transfer to a heat safe container, let cool for about 5 minutes, and add the half and half.
Put the sugars in a mixing bowl and add the cooled butter mixture to the mix. The butter should be slightly warm, but not too hot to touch. Add the eggs one at a time, mix well, and then add the vanilla. The butter will rise, and it will seem like it’s not coming together, but this is fine.
Combine the flour, salt, baking soda, and coffee granules and whisk. Add this to the butter/sugar mixture.
Mix until all of the flour is combined and you have a thick, caramel colored batter. Stir in both of the chocolates.
At this point, either scoop the dough onto parchment lined cookie sheets, or chill in the bowl. Let chill at least 12 hours, but 24 will give you better cookies. If scooping after chilling, take the dough out of the fridge for 20 minutes beforehand to ease the scooping process.
When ready to bake, preheat the oven to 375.
Bake for 10 minutes, and remove from the oven. Immediately sprinkle with coarse sea salt, and press lightly into the warm dough. Let cool on a wire rack.