Million dollar chocolate chip cookies are a perfect balance of sweet and salty, with a rich, buttery flavor. The combination of not one but three types of chocolate—mini semi-sweet, bittersweet, and milk chocolate—creates a complex chocolate experience, with each bite offering a different nuance.
Instant espresso granules subtly enhance the chocolate flavor without being overtly coffee-like. The texture is soft and chewy in the center with slightly crispy edges, and the varied chocolate chips provide delightful pockets of melted goodness.
To put it simply, this is a GOOD chocolate chip cookie! In fact, we’d bet most people would pay a whole lot of money for a treat this great.
Recipe Tips For Million Dollar Chocolate Chip Cookies
Store leftover cookies in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week.
To freeze baked cookies, cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to three months. Thaw at room temperature or warm briefly in the oven.
To make ahead, prepare the cookie dough as directed in step 3. Scoop the dough onto a parchment-lined baking sheet, and freeze until firm. Transfer the frozen dough balls to a freezer-safe bag and freeze for up to one month. When ready to bake, allow dough to come to room temperature and bake in preheated oven.
For perfectly round cookies, use a 1-ounce scoop (#30) or 2-tablespoon measure. If you don’t have one, lightly grease your hands and roll the dough into uniform balls.
Don’t overmix the dough once the flour is added; this can lead to tough cookies. Mix only until just combined.
For an extra touch, sprinkle a tiny pinch of flaky sea salt on top of the warm cookies immediately after they come out of the oven to enhance the chocolate flavor.
Replace some or all of the chocolate chips with an equal amount of chopped nuts (pecans, walnuts), white chocolate chips, or butterscotch chips for different flavor profiles.
Ingredients
1 cup packed dark brown sugar
1/2 cup (4 oz.) unsalted butter, at room temperature
1/4 cup granulated sugar
1 large egg, room temperature
1 Tbsp. vanilla extract
1 3/4 cups (about 7 1/2 oz.) all-purpose flour
1 tsp. instant espresso granules
3/4 tsp. baking powder
3/4 tsp. kosher salt
1/2 tsp. baking soda
3/4 cup miniature semi-sweet chocolate chips
3/4 cup bittersweet chocolate chips, divided
2 (4.4-oz.) milk chocolate bars, chopped and divided (such as Lindt) (about 2 cups)
Flaky sea salt
Directions
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