½tspbaking powderadd baking powder if you prefer softer cookies
280gAP flour2 ¼ cups measured by spoon and level method
127gbread flour + 125 g AP flour 1 cup bread flour + 1 ¼ cups AP flour
70gdutch cocoa⅔ cup measured by spoon and level method (I used Callebaut)
340gchopped semisweet chocolate or white chocolate or a mixture of bothfor double or triple chocolate chip cookies
Extra sea salt flakessuch as maldon or sea salt granules
Pour the cooled butter into the bowl of your stand mixer (or a large bowl for a hand-held mixer). Add both sugars, coffee, salt and vanilla, and mix on medium speed ONLY until the butter-sugar mix becomes creamy. This is important, as it prevents the cookies from being greasy once baked. DO NOT OVER-MIX, because if you add too much air, the cookie dough will get too soft and need more flour.
Add the eggs, and mix until just mixed through.
In a separate bowl - sift the flour, cocoa powder, baking soda and baking powder together. Add the cocoa-flour mix in two additions while the mixer is on the lowest speed. This is to prevent the flour from flying everywhere and making a mess, and also to prevent the dough from being over-mixed. The flour doesn’t have to be completely mixed in before adding more.
When most of the flour is mixed in, add about ¾ of the chocolate chunks/chips, and mix on low speed until the chocolate chunks/chips are mixed through. Remove the bowl from the mixer, and let the mixture rest for at least 15 minutes, covered.
Using a 3 tbsp cookie scoop, portion the cookie dough on a parchment paper-lined half sheet pan. Stud some of the leftover chocolate chips on top of the cookie mounds, along with some salt flakes (optional)
For best results, I'd recommend covering the sheet pan with plastic wrap and letting the cookie dough chill overnight (or at least 1 hour). They can also be frozen in the freezer.
BAKING THE COOKIES
Preheat oven to 350°F. Line a half sheet pan with parchment paper. Place 4 - 6 cookie dough portions on a half sheet pan, evenly spaced apart.
Bake in preheated oven for 12 - 15 minutes. I like to bake the cookies for 14 minutes for a chewier texture, and 12 - 13 minutes for a softer result. The bake time should be extended for about 1 - 2 minutes if you're baking the cookies from frozen.
Remove the cookies from the oven and let them cool for about 10 - 15 minutes. Then carefully place the cookies on a wire rack and let them cool down more.
The cookies are best eaten a little warm, but can be enjoyed at room temperature too.
To warm the cookies, put the cookies on a microwavable plate and microwave for 10 - 15 seconds. The cookie should be a touch soft, and just slightly warm (NOT hot!).
TO STORE THE COOKIES
Unbaked cookie dough - place the chilled cookie dough portions in a gallon-sized ziploc bag or an air-tight container, and store in the freezer. When you're ready to enjoy them, remove portions of cookie dough from the freezer and bake for 14 - 17 minutes at 350°F.
Baked cookies - place some tortillas on the bottom of an air-tight container. Place one layer of chocolate chip cookies on top, followed by another tortilla, and then another cookie layer. Repeat with all the cookies (using 2 - 3 tortillas). Replace the tortillas every 2 days or so (when the tortillas look like they are drying out). Cookies can be kept up to 5 days at room temperature. For best results, warm the cookies in the microwave a little before eating.