Double Chocolate Chip Cookies
- 125g flour
- 40g cocoa powder
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tbsp cornflour
- 90g butter
- 80g white sugar
- 120g light brown sugar
- 1 large egg + 1 large egg yolk
- 1 tsp vanilla
- 1/2 tsp espresso powder
- 150g to 200g mix-ins
- Cook the butter until just browned, sift into a bowl and let it cool to room temp
- Combine the dry ingredients in a bowl and set aside
- Mix the sugars and butter until well combined
- Mix in the egg, vanilla and espresso powder into the sugar-butter mix until everything is combined
- Sift in the flour and mix until combined
- Add the mix-ins
- Spoon the cookie dough onto a sheet in the shape of a ball
- refrigerate the cookie dough and baking tray for between 2 to 48 hours
- Bake the cookies at 180f (fan) for up to 12 minutes