Ingredients
Classic Chocolate Chip Dough
- 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (247 grams) lightly packed light brown sugar
- 2 teaspoons vanilla bean paste
- 2 large eggs, at room temperature
- 1 1/2 cups (190 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (128 grams) semisweet chocolate wafers or feves, plus extra for garnish
Cocoa Dough
- 1 1/4 cups plus 2 tablespoons (175 grams) all-purpose flour
- 1/4 cup (21 grams) unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon instant espresso powder (optional)
- Remaining butter and sugar mixture from above
- 3/4 cup (128 grams) semisweet chocolate wafers or feves, plus extra for garnish
- Flaky sea salt, for finishing (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350ºF (175ºC). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar together until creamy and smooth, about 3 minutes. Scrape down the sides and bottom of the bowl to combine evenly.
- Add Vanilla and Eggs: Beat in the vanilla bean paste and eggs until the mixture is fully combined, scraping the bowl as necessary to incorporate everything evenly.
- Prepare Classic Chocolate Chip Dough: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt for the classic dough. Add half of the creamed butter and sugar mixture (approximately 330 grams) and gently stir with a rubber spatula until a cohesive dough forms. Fold in 3/4 cup of semisweet chocolate wafers, reserving some for garnish.
- Prepare Cocoa Dough: To the remaining creamed butter and sugar mixture, add the all-purpose flour, cocoa powder, baking soda, fine sea salt, and optional instant espresso powder. Beat on low speed just until combined. Fold in another 3/4 cup of semisweet chocolate wafers, reserving some for garnish.
- Shape Cookies: Using a medium 1 1/2-tablespoon cookie scoop, portion out equal amounts from each dough. Tear one ball of classic dough in half and sandwich a cocoa dough ball between the halves, or vice versa. Roll gently between your palms to form a marbled ball. Place on the prepared baking sheet and dot the tops with additional chocolate wafers. Repeat this process with the remaining dough.
- Chill Dough (Optional but Recommended): If possible, wrap the shaped cookie dough balls tightly in plastic wrap and refrigerate for at least 24 hours and up to 72 hours. This resting time enhances the flavor and texture, making the cookies thicker, chewier, and more flavorful.
- Bake Cookies: Bake the cookies in the preheated oven for 11 to 13 minutes, or until the edges turn golden brown.
- Finish and Cool: Remove from the oven and, while still warm, sprinkle with flaky sea salt if desired to enhance flavor. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, chill the dough for 24 to 72 hours to improve flavor and texture.
- Using vanilla bean paste adds a richer vanilla flavor compared to extract.
- Instant espresso powder in the cocoa dough enhances the chocolate flavor but is optional.
- Flaky sea salt sprinkled on top complements the sweetness and adds a gourmet touch.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
