Perfect Chocolate Chip Cookies
User Reviews
4.3
Perfect Chocolate Chip Cookies
Description
The recipe begins by melting butter, optionally browning it for a caramel-like flavor, then blending with brown and white sugars, vanilla, and an optional hint of espresso powder. Eggs are incorporated before folding in flour, baking soda, salt, and chocolate chips. The dough is portioned generously to produce large, thick cookies that balance soft and crisp elements once baked at 350°F. Chocolate chips pressed on top enhance appearance and chocolate intensity.
The cookies are ideal for frequent baking, yielding consistent results best made in single batches rather than doubled. They provide familiar chocolate chip flavor with nuanced enhancement from optional ingredients.
Espresso powder contributes flavor depth but can be omitted if undesired. Browning butter is optional and can be skipped to save time with minimal flavor change.
Ingredients
- 8 tablespoons butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 teaspoon espresso powder optional
- 2 teaspoons vanilla extract
- 1 large egg
- 1 2/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips any variety
Instructions
- Preheat oven to 350 degrees.
- Add butter to a small saucepan and cook over medium heat, stirring constantly, until melted. Alternately, melt in the microwave. (Optional step for extra caramel-y flavor: Brown the butter! Keep cooking after the butter has melted. The butter will foam and bubble as it cooks. Once the liquid becomes golden brown remove from the heat and add to the bowl of a stand mixer and let cool for 2 minutes. Use 1 additional tablespoon of butter if browning it to account for evaporation.)
- Add the brown sugar, white sugar, and espresso powder to the butter and beat until well combined.
- Beat in the vanilla and egg until just combined.
- Gradually pour in the flour, baking soda, and salt and mix until just combined.
- Stir in the chocolate chips by hand, reserving a few to press onto the tops of the cookie dough, if desired.
- Portion into 9 large balls of dough and place on a large baking sheet. Dot the tops with the remaining chocolate chips.
- Bake for 11 minutes exactly. Cookies will still be slightly underdone when you remove them from the oven. Do not overbake. Let sit on baking sheet for 5 minutes before removing to a cooling rack or eating.
Notes
- Optionally brown the butter for a caramel-like depth; skipping this saves time with a subtler effect.
- Avoid doubling this recipe as it may affect texture and consistency; prepare single batches for best results.
- Espresso powder adds depth without coffee flavor and is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9big
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 361kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 187mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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