This chocolate and coffee-flavored cookie studded with chocolate chips borders on overload ... but really, is there such a thing as too much chocolate? Our thanks to reader Gwen Powell of Staten Island, New York, who provided the original inspiration for these double chocolate chip cookies.
Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
Combine the butter, sugars, baking soda, salt, and espresso powder in a mixing bowl.
Beat until the mixture is smooth.
Add the egg and vanilla, and again beat until thoroughly combined. The mixture will look a bit grainy; that's OK.
Beat in the cocoa.
Add the flour, beating slowly to combine.
Add the chips, mixing until they're well-distributed.
Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1" apart.
Bake the cookies for 7 to 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it'll fall apart.
Allow the cookies to cool right on the baking sheet.
Serve the double chocolate chip cookies slightly warm or at room temperature. Store leftover cookies in an airtight container at room temperature for several days; freeze for longer storage.
To make dairy-free double chocolate chip cookies, substitute (by volume) vegetable shortening or vegan butter for the butter in the recipe. Check your chips to make sure they're dairy-free, too.
