The Best Ultimate Chocolate Chip Cookies - Guide Recipe
Once upon a time , a long time ago , there was a girl.
This girl had an aversion to sandals , loved wearing colorful eye shadow and dressed like Penelope Garcia meets a ballerina on the regular.
This girl taught herself everything she needed to know about cooking and baking. In fact , she knew how to sear the perfect chicken breast , season things expertly… even roast a Thanksgiving turkey to golden perfection.
But there was one thing she couldn’t do. Okay , two. Okay , three. One: she could not touch her tongue to her elbow to save her life. But I suppose that’s almost entirely irrelevant because I don’t think there’s ever been a situation in the history of the world where someone’s life depended on whether or not their tongue could touch their elbow , and if there was an incident like this I absolutely need to know about it , but I digress. Two: she could not bake a potato for crap. Every potato that emerged from her oven and/or microwave was as hard as a , well , potato. Her family would chisel into the practically-raw root vegetable with no less than a pound of salt and butter on it to mask the fact that they were practically eating undone potato and then gently say , “it’s good! Just a little underdone” as they crunched into the brown blob.
Ingredients;
- ¾ cup butter , softened to room temperature
- 1 cup brown sugar
- ½ cup white sugar
- 1 egg + 1 egg yolk
- 1 Tbsp vanilla extract
- 1 tsp instant espresso powder
- 1 tsp baking soda
- 2 tsp cornstarch
- ½ tsp salt
- 2 cups all-purpose flour
- ¾ cup semi-sweet chocolate chips (splurge for the good stuff - I like Guittard)
- ½ cup dark chocolate chips
Instructions;
- In a large bowl of a stand mixer , cream together the butter , brown sugar and sugar with a paddle attachment until creamy , about 1 minute. Add in the egg and egg yolk , plus the vanilla and beat to combine. Add in the espresso powder , soda , cornstarch , salt and flour and beat until a soft dough forms. Fold in the chocolate chips.
- Chill the mixture covered in the fridge for at LEAST 2 hours , up to 3 days long. Chilling is mandatory and prevents spreading the cookie dough.
- Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Drop rounded Tablespoonfuls of dough onto the baking sheets about 2" apart. I used a 2-ounce cookie scoop , but if you don't have one , simply use a ¼ cup measuring cup and stack the cookie dough higher rather than wider so when it spreads , it stays puffy in the middle.
- Bake for approx. 9-12 minutes , rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly soft in the center - they will continue to cook as they cool. Do not over-bake! Cool completely on the cookie sheets before serving.
s: thedomesticrebel.com
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