Chocolate Chip Cookie
Chocolate Chip Cookie
Ingredients
- 100 g butter
- 150 g granulated sugar
- 150 g brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 200 g all-purpose flour
- 200 g chocolate chunks
Instructions
- 1
Melt 100g of butter in a pan over medium heat. Swirl the pan until the butter turns a golden brown color. Remove from heat and let the brown butter cool completely.
⏱️ 10 min
- 2
In a large bowl, combine 150g of granulated sugar and 150g of brown sugar. Pour the completely cooled brown butter into the sugar mixture. Mix until all ingredients are well combined.
⏱️ 5 min
- 3
Add 1 whole egg, 1 egg yolk, 1 teaspoon of vanilla extract, and 1 teaspoon of espresso powder to the wet mixture. Mix until these ingredients are fully incorporated.
⏱️ 3 min
- 4
In a separate bowl, whisk together 1/2 teaspoon of baking soda and 1/2 teaspoon of salt with 200g of all-purpose flour. Gradually add the dry ingredients to the wet ingredients. Gently fold the mixture until just combined, being careful not to overmix. Add 200g of chocolate chunks to the dough. Fold the chocolate chunks into the dough until they are just evenly distributed.
⏱️ 7 min
- 5
Roll the cookie dough into individual balls. Chill the dough balls in the refrigerator for at least 30 minutes. Preheat your oven to 180°C.
⏱️ 30 min•🌡️ 180
- 6
Bake the cookies for 10-12 minutes, or until golden brown at the edges and still slightly soft in the center.
⏱️ 12 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Chip Cookie
- 100 g butter
- 150 g granulated sugar
- 150 g brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 200 g all-purpose flour
- 200 g chocolate chunks
Instructions
- 1
Melt 100g of butter in a pan over medium heat. Swirl the pan until the butter turns a golden brown color. Remove from heat and let the brown butter cool completely.
⏱️ 10 min - 2
In a large bowl, combine 150g of granulated sugar and 150g of brown sugar. Pour the completely cooled brown butter into the sugar mixture. Mix until all ingredients are well combined.
⏱️ 5 min - 3
Add 1 whole egg, 1 egg yolk, 1 teaspoon of vanilla extract, and 1 teaspoon of espresso powder to the wet mixture. Mix until these ingredients are fully incorporated.
⏱️ 3 min - 4
In a separate bowl, whisk together 1/2 teaspoon of baking soda and 1/2 teaspoon of salt with 200g of all-purpose flour. Gradually add the dry ingredients to the wet ingredients. Gently fold the mixture until just combined, being careful not to overmix. Add 200g of chocolate chunks to the dough. Fold the chocolate chunks into the dough until they are just evenly distributed.
⏱️ 7 min - 5
Roll the cookie dough into individual balls. Chill the dough balls in the refrigerator for at least 30 minutes. Preheat your oven to 180°C.
⏱️ 30 min•🌡️ 180 - 6
Bake the cookies for 10-12 minutes, or until golden brown at the edges and still slightly soft in the center.
⏱️ 12 min•🌡️ 180