The BEST homemade chocolate chip cookies with the perfect salty, coffee-infused aftertaste!
I know every food blogger claims they have the best chocolate cookie recipe, and I am joining that league. This recipe was a late-night, frantic adaptation of Thalia Ho’s Classic Chocolate Chip Cookies, but I ran out of all-purpose flour at 87 grams. I don’t know if it’s the whole wheat pastry flour that did the trick, but these cookies turned out flawless. And they don’t require overnight chilling!
NOTES:
If you have, please use a kitchen scale to measure the ingredients (especially the flour!) If you don’t, then the flour comes out to a little less than 1 1/2 cups. The chocolate chips come out to around 1 cup, but you can also eyeball those to your liking.
I used 55% Guittard Semisweet Chocolate Chips - I wouldn’t go darker than 70%. You can also use roughly chopped chocolate.
For shaping, I open the over door at the 10-minute mark and tap the pan on the oven rack to flatten the cookies a bit. It gives them a nice rippled shape, and I would recommend you do the same!
Tag @cleaneatsfactory on Instagram if you make these!
Ingredients
½ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon salt
½ cup unsalted butter
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1/2 tsp espresso powder
1 cup dark chocolate chunks
Instructions
Brown the butter: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until it foams and the milk solids turn golden brown and smell nutty, 3–5 minutes. Immediately transfer to a heatproof bowl to cool slightly.
Mix sugars & butter: In a large bowl, whisk together the granulated sugar, brown sugar, salt, and browned butter until smooth and paste-like.
Add egg & vanilla: Whisk in the egg and vanilla extract until the mixture is pale and ribbons briefly hold their shape before sinking back.
Incorporate dry ingredients: Sift in the flour and baking soda. Fold gently with a spatula until just combined (overmixing will make the cookies cakier).
Fold in chocolate: Stir in the chocolate chunks until evenly distributed. Chill the dough for at least 30 minutes, or overnight for a deeper, toffee-like flavor.
Bake: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice cream scoop, spacing about 4 inches (10 cm) apart and 2 inches (5 cm) from the edges.
Cook & cool: Bake 12–15 minutes, until the edges are lightly golden but the centers are still soft. Let cool completely before serving.