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Delish Dirty Chocolate Cookies

Delish Dirty Chocolate Cookies

Bakery-style double chocolate cookies with a touch of espresso for a deep, "dirty" chocolate flavor—crinkly edges, fudgy centers, and a sprinkle of flaky salt.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.75 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup packed light brown sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 2 cup all-purpose flour leveled
  • 0.75 cup unsweetened cocoa powder natural or Dutch-process
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 teaspoon espresso powder optional, deepens chocolate flavor
  • 1.5 cup semisweet chocolate chips
  • 1 cup dark chocolate chunks or additional chips
  • 0.25 teaspoon flaky sea salt for topping, optional

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, fine sea salt, and espresso powder.
  • In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and creamy, about 2 to 3 minutes.
  • Beat in the eggs one at a time, then mix in vanilla until smooth.
  • Add dry ingredients to the wet ingredients and mix on low just until combined; do not overmix.
  • Fold in semisweet chips and dark chocolate chunks.
  • For thicker cookies, chill the dough for 20 to 30 minutes (optional).
  • Scoop dough into 2 tablespoon portions and arrange on prepared sheets, spacing about 2 inches apart.
  • Bake 10 to 12 minutes, until edges are set and centers look slightly soft.
  • While warm, lightly sprinkle with flaky sea salt. Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.

Notes

For extra crinkles, gently tap the baking sheet on the counter right after removing from the oven. Store cookies airtight at room temperature for up to 4 days or freeze baked cookies for up to 2 months. You can freeze scooped dough balls and bake from frozen, adding 2 to 3 minutes to the baking time.