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.