Soft Batch Chocolate Chip Cookies
Soft Batch Chocolate Chip Cookies
Everyone needs a solid chocolate chip cookie recipe in their repertoire. To call this a basic recipe though is insulting to these cookies. You definitely notice the high quality ingredients that are used. Each step has a good purpose, so don't skip or take a shortcut! Room temperature ingredients allow them to incorporate well into the dough. Espresso powder enhances the chocolate flavor. The equal parts of brown sugar (to cane sugar) lends itself to a chewier cookie. Refrigerating the dough allows the dry ingredients to hydrate, the flavors to develop further, and the cookies to keep their form when they bake (not spread too much). I say nuts are optional, because I personally do not like nuts in my cookies, however my husband requires them. I typically do 1/2 and 1/2, because, you know, compromise! Last but certainly not least, the flaky sea salt balances out the cookie and makes it... more sophisticated. That's what makes these cookies "just right."
Equipment
- stand or hand mixer
- 2 sheet pans
- silpat or unbleached parchment paper
- large bowl
- whisk
- plastic wrap or waxed paper
- wire rack
Ingredients
- 1 1/8 cups organic unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1 tsp espresso powder
- 1/2 cup unsalted organic butter room temperature
- 6 tbs organic light or dark brown sugar packed
- 6 tbs organic raw cane sugar
- 1 tsp pure vanilla extract
- 1 large organic egg room temperature
- 1 cup semi-sweet chocolate chips
- 1/2 cup pecans optional, but if you use them toast first
- flaky sea salt for finishing
Instructions
- Preheat oven to 375 degrees F. Make sure the egg and butter are at room temperature.
- In a large bowl, whisk together flour, baking soda, espresso powder, and salt.
- In the bowl of a stand mixer fit with a paddle attachment (or another large bowl with a hand mixer), cream the butter and both sugars. Mix on medium for 5 minutes. Scrape down the bowl and continue to mix for another minute. Add the vanilla extract and mix to combine. Add the egg and beat until fully incorporated.
- Turn the mixer off. Add 1/3 of the flour mixture. Mix on low. Add the remaining flour in 2 more additions. Mix until just incorporated. Do not over mix. Add the chocolate chips and nuts (if using).
- At this point, I like to refrigerate the dough for a few hours. This allows the flour and dry ingredients to hydrate. Lay out a piece of plastic wrap or wax paper. Place the dough on the plastic wrap (or wax paper) and form into a log. This allows you to cut uniform pieces. If you can't wait for the cookies (I get it), proceed to the next step.
- Cut the dough into equal pieces. Roll each piece into a ball and place on the parchment lined sheet pan. Sprinkle with a little flaky sea salt. Bake for 8-10 minutes, until the edges are light brown. Remove from the oven and let them cool on the baking sheet for 5 minutes. Place them on a wire rack until they cool completely.
Notes
The dough can be kept in the refrigerator for up to a week. It can freeze for 3 months.
**Amazon Affiliate - I may receive compensation.
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5 Comments
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Mamta Kaji
🍪 🤤
Zahavalox
🙂
Mamta Kaji
🤤😋🍪
Natalie
Wow, wow, wow! Best chocolate chip cookies I’ve ever made or eaten. Ditto for my husband. We tried our first cookies when they were still a bit warm. Gooey chocolate chips with crunchy pecans. So delicious. Next time, I’m going to double the recipe because this batch is going to be history very soon!
Zahavalox
Thank you! I’m so glad you both enjoyed <3!! :). The only reason why I don't double the batch is because we'd still eat them in the same amount of time :)!