Ingredients:

  • 115g unsalted butter, melted
  • 45g Dutch-processed cocoa powder, sifted
  • 1 tsp espresso powder
  • 150g light brown sugar, packed
  • 100g granulated white sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 190g all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 170g semi-sweet chocolate chips

Instructions:

  1. The Chocolate Emulsion: Whisk melted butter with sifted cocoa powder and espresso powder in a large bowl until glossy. Stir in brown sugar and granulated sugar until the mixture resembles wet sand.
  2. Incorporating the Lift: Add the egg and vanilla extract. Whisk vigorously for 60 seconds until the mixture is smooth, slightly pale, and aerated.
  3. Folding and Finishing: Gently fold in the flour, baking soda, and salt using a spatula just until no white streaks remain. Fold in the chocolate chips.
  4. The Precision Bake: Scoop rounded tablespoons of dough onto a lined baking sheet, spaced 2 inches apart. Bake at 350°F (180°C) for 10–12 minutes until edges are set but centers remain soft.