Ingredients

• 3 Tbsp finely ground Coffee (20 g)
• 1 cup Brown Sugar (200 g)
• ⅔ cup Cane Sugar (160 g)
• 1 cup Unsalted Butter (225 g)
• 2 Eggs (100 g)
• 2 Egg Yolks (35 g)
• 1 Tbsp Vanilla Extract
• 2 ½ cups Organic Unbleached White All-Purpose Flour (340 g)
• ¼ cup Cocoa Powder (20 g)
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Kosher Salt
• 2 cups semi-sweet Chocolate Chips, divided (340 g)
• ¼ cup Coarse Turbinado Sugar (60 g)
• Flaky Sea Salt (for topping)

Instructions

1. Whisk coffee and sugars in a large mixing bowl. Set aside.
2. Cut butter into small pieces and melt in a light-bottomed saucepan. Once butter has fully melted, increase heat to high. Watch closely as it boils, swirling or stirring occasionally. The bubbles will rapidly boil, then quickly turn into a foam. Listen for the change in sound (crackling bubbles to a roaring foam), a change in color from pale yellow to golden brown, and the scent of deep caramelization. Immediately pour browned butter into the sugar mixture and whisk to combine.
3. Add eggs and vanilla to the butter mixture and whisk until combined.
4. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. If your cocoa powder is lumpy, sift the flour mixture into the butter mixture to ensure that there are no lumps. Stir to combine.
5. Roughly chop 1 cup chocolate chips to create smaller pieces and shards of chocolate. Stir chopped chocolate and remaining cup of whole chocolate chips into the cookie batter. Cover and let rest in the refrigerator for at least 1 hour, or up to 12 hours. The longer the dough rests, the better the texture and flavor of the final cookie.
6. Preheat oven to 350 F°. Portion dough into 2 tablespoon balls and roll in turbinado sugar. Bake on a parchment-lined sheet tray for 10 minutes. After 10 minutes, remove cookies from the oven and firmly bang the sheet tray on the countertop a few times. The previously puffed cookies will collapse and crack. Sprinkle the cookies with flaky sea salt bake for an additional 4–5 minutes. Let cool on baking sheet for 5 minutes before removing to a rack to cool completely.