Well hey hey there!!
Cold windy weekends are for baking and we always need a great chocolate chip cookie to get that winter bod in check. I originally posted these 4 years ago!! But since I made these for our Parent's Night at Zoe's school and our doorman (who is obsessed with them) I thought I'd repost with the few but game changing tweaks. Plus now I have two cuties who like them so much, so the photos are necessary.
So here it is, right in time for the Fall weather we are having in NYC, the best chocolate chip cookie I've ever made. These are so great for holiday baking, I may even dare and add some holiday sprinkles next time.
Ingredients:
1 Stick of Unsalted Butter, at room temperature
1 cup packed light brown sugar (i've used dark here too, just a sweeter and darker dough)
3 tbsp granulated sugar
1 large egg
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt (I sometimes use 2!)
1 3/4 cups all-purpose flour
2 tsp instant espresso powder (make sure it's instant, I love the Bustello kind)
12 ounces of chocolate chips (4 of the following: semisweet, dark and milk )
Recipe:
Preheat th oven to 375.
Grease two cookie sheets with butter and set aside. I like to use a silicone mat.
In the bowl of a stand mixer with the paddle attachment and
cream the butterwith the light brown and granulated sugars until fluffy.
Beat in the egg and vanilla. In a medium mixing bowl, combine the baking soda, powder, flour, and espresso powder.
Then use a sifter to keep any clumps into the cookies.
Slowly beat the flour mixture into the butter mixture.
Stir in the chocolate chips.
plop the delicious cookie dough on the sheet, and sprinkle with sea salt. the larger the flake the better.
Bake for 8-10 minutes for a chewier gooey cookie (time will depend on your oven but 12 minutes for a crispier cookie).
You can add your favorite nuts ( because of our nut allergy we do not) I am biased and think you should try them just like this.
The secret (or not so much of a secret) is combining the different chocolates, espresso and sea salt. Three things that should get married and be together forever and ever. I also think that the sprinkling the sea salt on top like I have been doing lately (instead of adding to the dry ingredients) is my newest favorite.
I also like to keep some dough in the fridge (or freeze some) to make them fresh for an after dinner desert, or after school this way we are not tempted to eat a whole batch.
Now go on, make these and report back.
xo
Natalie