Chewy Chocolate Chip Cookies

Yesterday, it was decided by the kiddo that she wanted cookies.  Twist my arm!  So we decided to make the classic cookie: Chocolate Chip.  My version of the iconic recipe contains espresso powder.  Love the stuff.  Anything with chocolate in it, I add a little of espresso goodness.  It enhances the chocolate flavor and gives the baked good a little oomph.  Here we go!


Yield: 2 dozen

2-1/4 cup all-purpose flour
1/2 teaspoon baking soda
2 sticks of butter, room temperature
1/2 cup sugar
1 cup packed dark brown sugar
1 teaspoon salt
1 teaspoon espresso powder
2 teaspoons vanilla extract
2 large eggs 
1 12-oz package semi-sweet chocolate chips, preferably Ghirardelli

In a medium-sized bowl, combine the flour and baking soda. Set aside. 

 

In a mixing bowl, using a paddle attachment and at medium speed, cream the butter, granulated sugar, and dark brown sugar until light and fluffy.  About 2 minutes.  

Reduce the mixer speed to low.  Add the salt, espresso powder, vanilla, and eggs.  Scrape the sides of the bowl.  Mix for about minute.  In small batches, add the flour mixture. 

Most recipes instruct to fold in the chips.  I will add the chips, after the flour mixture is combined, while the mixer is still running.  After the chips are incorporated, chill the dough for an hour in the refrigerator. 

Preheat the oven to 375 degrees.  Prepared the cookie sheets by lining them with parchment paper.   Using a tablespoon cookie scoop or a tablespoon, drop balls of dough on the cookie sheet about 1-1/2 to 2 inches apart.  

My oven runs a little on the cool side, so it takes 18 minutes to bake the cookies to the desired color.  Bake until the edges are golden and center still looks soft. 

Once removed from the oven, cool on the cookie sheet for about 2 minutes.  Transfer the cookies to a wire rack and let the cookies cool completely.  

Finally, EAT!!!