Chocolate Chip Cookies
Chocolate Chip Cookies
Ingredients
- 1/2 cup salted butter, melted and cooled slightly
- 1/2 cup dark brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 250 grams semi-sweet chocolate chips
Instructions
- 1
Melt the butter and set aside to cool slightly. This will take about 5 minutes.
⏱️ 5 min
- 2
In a bowl, combine the flour, baking soda, espresso powder, and salt. Whisk together until well combined and set aside.
⏱️ 2 min
- 3
In a separate bowl, add the cooled melted butter, dark brown sugar, and white sugar. Whisk until smooth and well combined. Add the egg and vanilla extract, and mix until just combined.
⏱️ 5 min
- 4
Gently and minimally mix the flour mixture into the sugar mixture. Be careful not to overmix the dough.
⏱️ 3 min
- 5
Gently fold in the semi-sweet chocolate chips until evenly distributed.
⏱️ 2 min
- 6
Line a baking sheet with parchment paper. Using a no. 40 cookie scoop, portion the dough onto the baking sheet. Place the baking sheet with portioned dough into the freezer for at least 30 minutes to firm up.
⏱️ 3 min
- 7
Preheat the oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 8
Place six frozen cookie dough portions on a parchment-lined baking sheet, ensuring they are spaced apart. Bake for 10-11 minutes on the middle rack. Keep the remaining unbaked cookie dough in the freezer while each batch bakes.
⏱️ 11 min•🌡️ 350
- 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, carefully transfer them to a cooling rack using the parchment paper to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Chip Cookies
- 1/2 cup salted butter, melted and cooled slightly
- 1/2 cup dark brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 250 grams semi-sweet chocolate chips
Instructions
- 1
Melt the butter and set aside to cool slightly. This will take about 5 minutes.
⏱️ 5 min - 2
In a bowl, combine the flour, baking soda, espresso powder, and salt. Whisk together until well combined and set aside.
⏱️ 2 min - 3
In a separate bowl, add the cooled melted butter, dark brown sugar, and white sugar. Whisk until smooth and well combined. Add the egg and vanilla extract, and mix until just combined.
⏱️ 5 min - 4
Gently and minimally mix the flour mixture into the sugar mixture. Be careful not to overmix the dough.
⏱️ 3 min - 5
Gently fold in the semi-sweet chocolate chips until evenly distributed.
⏱️ 2 min - 6
Line a baking sheet with parchment paper. Using a no. 40 cookie scoop, portion the dough onto the baking sheet. Place the baking sheet with portioned dough into the freezer for at least 30 minutes to firm up.
⏱️ 3 min - 7
Preheat the oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 8
Place six frozen cookie dough portions on a parchment-lined baking sheet, ensuring they are spaced apart. Bake for 10-11 minutes on the middle rack. Keep the remaining unbaked cookie dough in the freezer while each batch bakes.
⏱️ 11 min•🌡️ 350 - 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, carefully transfer them to a cooling rack using the parchment paper to cool completely.
⏱️ 5 min