I'm just going to start off by saying that these are the best chocolate chip cookies I have ever made!!! I have never made such chewy, crunchy, chocolatey goodness in my life! All you have to do get succeed in making these cookies is not to over bake them. So, without further ado here is the recipe. Enjoy :)
- - - - - -recipe- - - - - -
Ingredients
2 cups + 2 tbsp. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 1/2 tsp. espresso powder
1 large egg plus 1 egg yolk
2 tsp. white vanilla extract
1 cup semi-sweet chocolate chips
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 1/2 tsp. espresso powder
1 large egg plus 1 egg yolk
2 tsp. white vanilla extract
1 cup semi-sweet chocolate chips
Ready, set, BAKE!
1. Preheat oven to 325°F. Lightly oil cookies sheets or line with parchment paper.
2. Whisk the dry ingredients together in a medium bowl; set aside.
3. In a larger bowl mix butter and sugars until completely combined. Add espresso. Beat in egg, yolk and vanilla, until combined. Add dry ingredients and beat until combined. Stir in chocolate chips.
4. Scoop 1-2 tbsp of dough onto the sheet. Spread balls of cookie dough at least 3/4 of an inch apart.
5. Bake cookies until the edges are golden brown. Don't worry if they look a bit under baked they will bake while cooling.
6. Cool cookies on the baking sheet until you are able to take them off without breaking. Transfer to a wire rack to cool.
adapted from Annie's Eats
1. Preheat oven to 325°F. Lightly oil cookies sheets or line with parchment paper.
2. Whisk the dry ingredients together in a medium bowl; set aside.
3. In a larger bowl mix butter and sugars until completely combined. Add espresso. Beat in egg, yolk and vanilla, until combined. Add dry ingredients and beat until combined. Stir in chocolate chips.
4. Scoop 1-2 tbsp of dough onto the sheet. Spread balls of cookie dough at least 3/4 of an inch apart.
5. Bake cookies until the edges are golden brown. Don't worry if they look a bit under baked they will bake while cooling.
6. Cool cookies on the baking sheet until you are able to take them off without breaking. Transfer to a wire rack to cool.
adapted from Annie's Eats
