Double Chocolate Madness

• 1 cup (227 g) unsalted butter, weighed before browning
• 1 cup (200 g) packed dark brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 Tbsp espresso powder
• 1 Tbsp whipping cream
• 2½ cups (315 g) all-purpose flour
• ½ cup (50 g) Dutch-process cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp fine sea salt
• 1½ cups (255 g) dark chocolate chips
• ½ cup (85 g) chopped dark chocolate
• extra chocolate pieces for topping (optional)
• flaky sea salt for garnish

Melt the butter in a light saucepan over medium heat, stirring often. When it foams and the milk solids turn golden brown with a nutty aroma, pour it straight into a heatproof bowl — browned bits included — and let it cool until just lukewarm before mixing.

1. 1

   Cook the butter over medium heat, stirring frequently, until it foams and the milk solids turn golden brown and nutty. Pour into a heatproof bowl with the browned bits, stir in the espresso powder while hot, and cool 15–20 minutes until lukewarm.

2. 2

   Whisk the browned butter with both sugars until well combined. Add the eggs one at a time, mixing after each, then stir in the vanilla and whipping cream.

3. 3

   In a separate bowl, whisk the flour, cocoa powder, baking soda, baking powder, and fine sea salt.

4. 4

   Fold the dry ingredients into the wet mixture until just combined, then gently fold in the chocolate chips and chopped chocolate. Avoid overmixing.

5. 5

   Divide into 90 g portions and shape tall balls — refrigerate the dough briefly first if it is too soft to handle. Cover and refrigerate overnight.

6. 6

   Heat the oven to 350°F (175°C) and line sheets with parchment. Arrange the chilled dough about 3 inches apart and press a few extra chocolate pieces on top if you like.

7. 7

   Bake about 12–15 minutes, checking at 12, until the edges are set and the centres stay soft.

8. 8

   Sprinkle with flaky sea salt straight out of the oven and rest on the sheet 10–15 minutes before moving to a rack.

Airtight at room temperature: 4 days. Freeze baked cookies: 2 months. Freeze portioned dough: 3 months — bake from frozen, adding 2–4 minutes.