Semi-sweet or milk chocolate chips or chopped bar,For topping
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In an electric mixer, beat the butter until light and creamy, about 3 minutes. With the mixer on, gradually add both sugars. Mix until combined.
In a small bowl, mix together the room temperature eggs and extracts. Slowly add the egg mixture to the batter. Gradually add the flour mixture until there are still some flour streaks left. Turn off mixer.
Add the chocolate chips and mix the batter with a spatula, scraping the bottom, until all flour is incorporated. Try not to overmix, stop when there is no visible flour in the dough. Cover and chill for 1 hour.
Meanwhile, pour some semi-sweet chocolate (or milk chocolate) chips into a small bowl. After 1 hour of chilling, scoop and roll about 2 Tablespoons of dough (I use a scooper) into a ball. Then drop one side of the ball into the bowl of chocolate chips to cover just one side. Repeat with the rest of the dough.Cover and chill for at least 1 more hour before baking.Tip: Prepped dough balls can be stored in an airtight container in the refrigerator for up to a week.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Once the oven is preheated, place cold dough balls with chips-side up about 2 inches apart onto the parchment lined baking sheet. Bake for 12-14 minutes. The center of the cookies should still be soft to the touch.
Remove from oven and let the cookies rest on the cookie sheet for about 5 minutes. Then transfer cookies to a wire cooling rack to cool completely. Store in an airtight container at room temperature for up to one week.
*Chocolate and Coffee extract: Can be purchased online or specialty stores. I personally make my own since they only require 2 ingredients each, just waiting 3-4 months to steep and cost a fraction of the price of quality brands. Try it out!
Chilling the batter: Chilling is necessary for this recipe, because initially the dough will be a sticky mess if attempted to roll into balls. Also, the cookies will spread out like crazy into thin discs if baked right away. Properly chilling the dough balls will prevent the cookies from spreading in the oven.
Room temperature butter is semi-solid. It is soft and spreadable, but still holds its shape. Room temperature butter is whippable , and when creamed together with sugar, creates air pockets that will produce lighter (less dense) baked goods. Cold or melted butter will not create air pockets and will result in cookies that are flatter and chewier.
Room temperature eggs are needed, too. If cold eggs are added to the butter, the eggs will cause the butter to firm, changing the final texture of the cookies.
Over mixing the dough can result in hard, dry cookies. To avoid over mixing, mix by hand when adding the chocolate chips gently with a silicone spatula.
A trick for pretty cookies, is to use some of the chocolate chips/chunks for decorating. Dropping the dough ball into a small bowl of chocolate, instantly decorates the tops with chocolate.