Just when you though the chocolate chip cookie couldn't get any better...
Okay kids I’m going to let you in on a little secret. When it comes to cookie recipes, measuring is key. Another fun fact (because of the chemistry of it) there are only a finite number of recipes, all of which can be tweaked and added to, in order to make them your own. I have been using the same chocolate chip recipe my entire life. Come to find out, it’s pretty much the same semi soft chocolate chip cookie recipe across the board, perhaps with a few ratio variations from time to time. Science… go figure.
Shopping list:
-Granulated sugar
-Brown sugar
-Flour
-Vanilla extract
-Salt
-Baking soda
-Butter
-Eggs
-Instant espresso
-Semi-sweet Chocolate chips (don’t you use milk chocolate chips! I don’t even know why they make those!!!)
· Preheat your oven to 375 degrees
For the dry ingredients:
(It’s important to note that that mixing the dry ingredients separately from the wet ingredients is super annoying. In addition to this it will make your cookies taste better, and have a better texture, and ensure you leavening agent and salt are distributed evenly throw-out, soo maybe don’t complain because you will thank me. It’s also important to note that a leavening agent is the baking soda, just the thing that makes your cookie not flat and pointless. Don’t be scared of the fancy words.
· 2 and ¼ cups of all-purpose flour
· 1 tsp of salt
· 1 tsp baking soda. (Not baking powder, which is another leavening agent. These are different animals. You want the stuff that you keep in the fridge to absorb the bad smells. But NOT that exact box!!! Your cookies would taste like refrigerator smells and people will in fact judge you).
· ¼ cup instant espresso
In a medium bowl combine the 2 and ¼ cup of AP (all-purpose remember?) flour, with the 1 tsp of salt, the 1 tsp of baking powder, and the ¼ cup of espresso powder. Use a fork or that handy whisk I told you to buy, and make sure they are completely mixed and your flower is lump free. You can even sift it if you wanna get super crazy.
\Set this aside.
For the wet ingredients.
· ¾ cup granulated sugar (oh yeah, your heard me, sugar is considered a wet ingredient. Wrap your brain around that one)
· ¾ cup brown sugar (everyone always says light brown here, but I use both and it really hasn’t ruined my life in any way shape or form. Get the shade you desire. Also yes. This is also a wet ingredient, wild right?) (Another important fact here is that you need to pack your brown sugar in the measuring cup. This ensures you have an accurate measurement. Also its fun to do.)
· 1 cup of butter softened (two sticks. Yeah pre-measured butter!!!)
NOTE: Softened butter should be soft because it’s been sitting at room temperature. You can try and expedite this by zapping it in the microwave, but melted butter is not at all what you want here. You could soften it by smooshing it in your hands for a while, but it’s just so messy. I mean I’m not saying I haven’t done this, but really your best course of action is to have the foresight that you will be making cookies and take the butter out in advance… leaving it on the stove top while your oven preheats helps. But let’s just be planners this time around.
· 1 teaspoon vanilla extract.
· Two large eggs. (Room temp eggs are best but I won’t judge you for not setting these out, like I will about the butter)
In a large bowl (or the bowl of your fancy kitchen aid mixer because you love yourself), add the 1 cup (two sticks) of (you guessed it) SOFTENED (We just love to beat a dead horse) butter.
Add the ¾ cup of granulated sugar, and the ¾ cup of brown sugar and combine.
NOTE: You can use a stand mixer like I said, or a hand mixer, or good mix it by hand like I used to have to when I was a kid. This will take time and makes your arm hurt, but it’s perfectly acceptable. It’s just exhausting.) This process is called “creaming the butter and sugar” and I’m gonna tell you I hate the expression. C’est la vie I suppose, it’s been called this since Mary baked cookies for Jesus, or so I assume. Incidentally “creaming” is what makes the sugar dissolve into the butter, causing it to become a wet ingredient… and it all comes full circle. Because again, “science”.
Once the butter and sugar are “creamed” (ugh) add in 1 tsp of vanilla extract and mix.
One at a time add each egg
NOTE: (It’s a good idea to crack your eggs into a bowl to ensure you don’t get shells. If people get a shell in their baked good they will most assuredly tell you about this. This will be mortifying for a condescending control freak, and will result in the “ungrateful shell finder” to be snapped at and told they’re not only jealous, but are never getting baked good again… I would imagine…). But I digress…
Mix the eggs until combined.
Remember that bowl of dry ingredients I had you make? Well it wasn’t to make myself chuckle for causing you to do unnecessary work (which I totally would do by the way). We’re going to use it now.
One scoop at a time, add your dry ingredients to your wet ingredients, and stir. Continue this tedious process until the dough is formed.
NOTE: If you are using a stand, or hand mixer, make sure to do this on low, unless you like being covered in flour. (Maybe you’re into that sort of thing… who am I to judge). In any mixing case, it’s important to make sure you scrape the sides and bottom of your bowl to ensure all the ingredients are well mixed.
Finally, and most importantly add two cups of semi-sweet chocolate chips and combine.
Now it’s time to bake.
Line your baking sheets with parchment paper. (This seems excessive and fancy, but not having cookies stick to your baking sheets are worth being excessive and fancy).
Using a small ice cream scoop or a table spoon, scoop out the dough and place about 12 per sheet, leaving spaces in between. Your dough may spread while baking.
Bake for 9-12 minutes. (This time will depend on how chewy versus crunchy you want your cookies. I tend to bake them for about 10 minutes or so. But it varies).
Repeat until all the dough is gone.
Remember there is actual coffee in these cookies, if you give them to children you may regret it. Cookies aren’t for kids anyway. Just eat them all yourself.
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