Chocolate: the weakness of myself and many others. It doesn’t help that I possibly have the biggest sweet tooth in the whole entire world. It is a must that I have something sweet after dinner, and sometimes depending on how my day is going, throughout the day. One of my favorite ways to indulge is via the one-and-only, chocolate chip cookie.
There’s just something about butter and sugar (mostly brown sugar, do I have any molasses fans in the house?!) creaming together in a stand mixer that releases all sorts of serotonin from my brain.
At this stage in the baking process, I don’t know what I’m doing with my life because I am about to officially lose all self control. By the time the dough comes together I may or may not have already eaten three cookies worth of dough. By the way, this is a judgment-free zone y’all. Don’t act like you haven’t done it.
I guess I do have to advise the non-fun stuff about raw cookie dough…consuming raw eggs can make you sick. Wait, did I just hear that dough screaming your name? Is it worth the risk? That’s your call. (But I’d be lying if I said it wasn’t worth it.)
Over the years, I have tried my fair share of chocolate chip cookie recipes. Some good, some bad, some I don’t even understand why they exist. Until recently, I had yet to make the perfect cookie. My “ideal” chocolate chip cookie is irresistibly soft in the center and mostly throughout but has a slight, and I mean slight crunch to the outer rim. Something else that was important to me on my quest for the perfect cookie was that I wanted them to be able to sit covered on the counter for a few days (so I can attempt work on my self control) and actually stay soft. Many times, homemade cookies can get unappetizingly hard and brittle after a short stay on the counter top.
Alas, ladies and gentlemen, I give you my favorite chocolate chip cookie recipe. It’s everything I’ve ever dreamed of and more! Just look at those beautiful golden edges and melty chocolate chips. Boy, I do wish you could taste these through the screen.
You’re going to want to start by creaming your butter and sugars together. Add in one egg at a time and stir in the salt, vanilla, espresso powder, baking soda and baking powder. After that, slowly add the flour. Once that is mixed in fold in your chocolate chips. Then stick that delectable dough in the refrigerator for at least thirty minutes or up to overnight.
Next, drop one to two tablespoon sized balls of dough onto a baking sheet lined with parchment. The dough is going to be little sticky so if you have a strong enough ice cream scoop go for it, otherwise a regular spoon and your hands will work fine. I usually do six, two tablespoon-sized cookies per baking sheet and they stay in the oven for about 15 minutes. The cooking time will vary depending on the size of your cookies.
You may think, “Natalie, why on Earth do you want me to put espresso powder in my cookies?” Fun fact: espresso helps to enhance the chocolate flavor, giving your tastebuds the dance party they deserve. Seriously, it might change your life. Pretty much anything I bake that has chocolate in it, I will throw in some espresso powder. Don’t worry though, your desserts will not taste like coffee.
Also, I do recommend using mini chocolate chips instead of the less-fun normal kind. With the mini’s you’ll get a more even spread of chocolate which will result in even more utter chocolatey delight.
These guys typically do not last more that a couple days between Patrick and I but their shelf life is about four to five days.
I don’t know how many of you love chocolate chip cookies as much as I do (obviously you’ve seen my undying love for them), but you should definitely give this recipe a try! I promise you will not be disappointed!
- 12 tablespoons room temperature butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 2 cups flour
- 10 ounces semi-sweet chocolate chips
- Preheat oven to 325°F.
- Cream the butter and sugar together on medium speed until fluffy, about three minutes.
- Add in one egg at a time.
- Stir in vanilla, salt, espresso powder, baking soda and baking powder.
- Slowly mix in flour, a half-cup at a time.
- Fold in chocolate chips and refrigerate for at least 30 minutes and up to overnight.
- Place one to two tablespoon sized balls of dough on a parchment-lined baking sheet.
- Bake for 10-15 minutes until the outer rim of the cookies are golden brown.
- I recommend using mini chocolate chips for a more even distribution of chocolate.