Chocolate Cookies are rich and fudgy with soft, chewy interiors. They're packed with two kinds of chocolate and absolutely perfect with a sprinkle of sea salt on top!
CREAM: Cut cold butter into cubes. In a stand mixer with a whisk attachment (or a large bowl with electric mixers), cream together butter and brown sugar for 3-4 minutes until consistency of peanut butter.
ADD REMAINING INGREDIENTS: Beat in eggs and vanilla. Then add cornstarch, baking soda, salt, and cocoa powder, mixing until just combined. Gradually mix in cake and all-purpose flours until no flour streaks remain. Avoid over-mixing. Fold in chocolate chips. Cover and refrigerate the dough for at least 1 hour (up to overnight).
FORM COOKIE BALLS: If dough was chilled longer than 1 hour, let it soften slightly at room temperature. Roll dough into 2 tablespoon-sized balls (40 grams each) (~40 total cookies). Chill formed cookie balls for 10 minutes.
BAKE: Preheat oven to 325°F. Space cookies 2 inches apart on a silicone-lined baking sheet (I bake 6 at a time). Bake for 8-12 minutes, leaning towards underbaking for fudgy cookies. Upon removal, immediately press wayward edges inwards with a spatula. Optionally, add extra chocolate chips on top and a light sprinkle of sea salt. Let cookies rest on the sheet for 5 minutes before transferring to a cooling rack.
STORAGE: Best eaten fresh but can be stored in an airtight container at room temperature for up to a week, though they lose texture and flavor after 3 days. Re-warm leftovers in microwave.
FREEZING: Freeze dough balls instead of baked cookies. Bake from frozen, adding extra time as needed.
Video
Notes
Note 1: Cocoa Powder: Use Dutch-process cocoa powder like Hershey’s® “Special Dark” for optimal flavor and moisture. Regular cocoa powder may result in a less flavorful, drier cookie. Measure by spooning into the cup and leveling off; excess can dry out cookies.Note 2: Cake Flour: Essential for a fluffy, tender crumb. Don't substitute; don't make a DIY Cake Flour -- doesn't work.Note 3: Chocolate Chips: Milk chocolate is our preference, but feel free to use semi-sweet or dark chocolate for less sweetness. Choose your favorite; it all works!Chill Dough: Essential to prevent cookies from spreading too much. If dough is chilled longer than an hour, bake time may need a couple extra minutes,Baking: Slightly underbake for best texture. Look for firm edges and a set center. Cookies firm up more as they cool.Get Cookies To Spread More: If the cookies aren't spreading by 7-8 minutes, take them out of the oven and tap the baking sheet 2–3 times on the counter to encourage spreading. Then, return them to the oven to finish baking.