This double dark chocolate chip cookies recipe is dedicated to my fellow chocolate lovers - and the additional brown butter within doesn't hurt either!
Brown butter is an absolute game-changer. Although the process of browning butter can cause some to feel nervous – never fear!
Whisk both types of flour, baking soda, baking powder, black cococa powder and salt together in a bowl.
In the bowl of a stand mixer, mix together the butter and sugars at medium speed with a paddle attachment.
Slowly pour the dry mixture into the wet and mix until just combined with a rubber spatula. Finish by folding in the dark chocolate.
Scoop the dough into balls and place them in an airtight container. Place the container in the fridge until the balls are firm and chilled.
Once chilled, transfer the dough balls to a parchment-lined baking sheet or cookie sheet and bake for about 12 minutes.