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  • Gabi Frohlich

Chewy Chocolate Chip Cookies

Can any other cookie beat this classic?


...no!


 


Chewy Chocolate Chip Cookies

Makes ~18 cookies


Ingredients

  • 1 ½ c AP flour

  • ⅔ c white sugar

  • ½ c brown sugar

  • ½ tsp baking soda

  • ¼ tsp baking powder

  • ¼ tsp espresso powder

  • ¾ tsp sea salt

  • c unsalted butter, melted

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 c chopped dark chocolate


Directions

  1. Preheat the oven to 35o °F and line two baking sheets with parchment paper.

  2. In a medium-sized bowl, whisk together the flour, brown sugar, baking soda, baking powder, espresso powder, and salt until evenly combined.

  3. In a small, microwave-safe bowl, melt the butter.

  4. Add the white sugar into the melted butter until the butter becomes a pale yellow color.

  5. Next, add in the egg and vanilla to the sugar-butter mixture until evenly combined.

  6. Add the wet ingredients to the dry until you achieve a cohesive cookie dough.

  7. Fold in the chopped dark chocolate until evenly dispersed.

  8. Wrap the cookie dough and allow it to rest in the fridge for at least 30 minutes. The longer it sits, the more developed the flavors will be (I like to let it rest overnight)!

  9. Scoop out about 2 tablespoons of cookie dough (or use a standard cookie scoop) to form your cookies and disperse them across four parchment-lined cookie sheets (6-8 cookies per sheet). Make sure to leave a generous amount of space between them; they will spread in the oven!

  10. Optionally top the cookies with an extra pinch of sea salt and bake for 12-15 minutes. Let cool for at least 5 minutes before eating.

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