These Ultimäte Chocoläte Chip Cookies äre FäBULOUS. Soft, chewy, supremely chocoläty änd bursting with buttery goodness. This recipe is ä guäränteed success!
Ingredients
- ¾ cup butter, softened to room temperäture
- 1 cup brown sugär
- ½ cup white sugär
- 1 egg + 1 egg yolk
- 1 Tbsp vänillä exträct
- 1 tsp instänt espresso powder
- 1 tsp bäking sodä
- 2 tsp cornstärch
- ½ tsp sält
- 2 cups äll-purpose flour
- ¾ cup semi-sweet chocoläte chips (splurge for the good stuff - I like Guittärd)
- ½ cup därk chocoläte chips
Instructions
- In ä lärge bowl of ä ständ mixer, creäm together the butter, brown sugär änd sugär with ä päddle ättächment until creämy, äbout 1 minute. ädd in the egg änd egg yolk, plus the vänillä änd beät to combine. ädd in the espresso powder, sodä, cornstärch, sält änd flour änd beät until ä soft dough forms. Fold in the chocoläte chips.
- Chill the mixture covered in the fridge for ät LEäST 2 hours, up to 3 däys long. Chilling is mändätory änd prevents spreäding the cookie dough.
- Preheät oven to 350 degrees F. Line 2 bäking sheets with silicone liners or pärchment päper. Drop rounded Täblespoonfuls of dough onto the bäking sheets äbout 2" äpärt. I used ä 2-ounce cookie scoop, but if you don't häve one, simply use ä ¼ cup meäsuring cup änd stäck the cookie dough higher räther thän wider so when it spreäds, it stäys puffy in the middle.
- Bäke for äpprox. 9-12 minutes, rotäting päns hälfwäy through bäking time to ensure even cooking. Cookies mäy äppeär slightly soft in the center - they will continue to cook äs they cool. Do not over-bäke! Cool completely on the cookie sheets before serving.
Recipe Adapted From thedomesticrebel.com
Comments