Salted Double Chocolate Chip Cookies


  1. 1.5 Cups Melted Salted Butter (cooled)
  2. 1.5 Cups Dark Brown Sugar
  3. .5 Cup Granulated Sugar
  4. 6 tbsp unsweetened Cocoa Powder
  5. .25 tsp Espresso powder
  6. > 1/8 tsp Cinnamon (a dash)
  7. > 1/16 tsp Nutmeg (a smidge)
  8. 2 Large Eggs at room temp
  9. 1.5 tsp Vanilla Extract
  10. .25 cup Maple Syrup (sub w/ honey, molasses, or golden syrup)
  11. 3.25 Cups all purpose flour
  12. 2 tsp Corn Starch
  13. 1 tsp Baking Powder
  14. 1 tsp Baking Soda
  15. 1 tsp Sea Salt
  16. 1 Cup Semisweet Chocolate Chips
  17. 1 Cup Milk Chocolate Morsels


  1. In a large bowl, mix melted butter and sugars.

  2. Add eggs one at a time, stirring in completely before adding the second egg.

  3. Stir in Vanilla Extract and Maple Syrup

  4. In a separate bowl sift Flour, Cornstarch, Baking Powder, Baking Soda, and Salt. Stir together until well combined.

  5. Gradually add flour mixture to wet ingredients until fully combined.

  6. Stir in Chocolate Chips and Morsels.

  7. Cover bowl and let chill for 30 min.

  8. To bake, heat oven to 350. Prepare cookie sheets with parchment paper, silicone pad, or grease.

  9. Using an Ice Cream Scoop, place dough balls onto cookie sheets a out 2 inches apart from one another.

  10. Bake for 18 minutes. Keep any extra dough chilled while cookies bake. Allow cookies to cool completely on sheet.

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