Chocolate Chip Cookies – Ultimate
Ultimate Chocolate Chip Cookie
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I learned about these decadent cookies from the MN Cooks Facebook group that I launched during the COVID-19 pandemic of 2020. These are one of the best chocolate chip cookies I’ve ever had and were super easy to make. I didn’t have the exact ingredients, so I’ve posted modifications within the recipe below. Happy Baking!
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- ¾ cup butter, softened to room temperature
- 1 cup brown sugar
- ½ cup white sugar
- 1 egg + 1 egg yolk
- 1 Tbsp vanilla extract
- 1 tsp instant espresso powder (substitute finely ground coffee)
- 1 tsp baking soda
- 2 tsp cornstarch
- ½ tsp salt
- 2 cups all-purpose flour
- Chocolate Chips (I only had semi-sweet mini chips so I used 1 and 1/4 mini semi-sweet chips)
- ¾ cup semi-sweet chocolate chips
- ½ cup dark chocolate chips
Instructions
- In a large bowl of a stand mixer, cream together the butter, brown sugar and sugar with a paddle attachment until creamy, about 1 minute. Add in the egg and egg yolk, plus the vanilla and beat to combine. Add in the espresso powder, soda, cornstarch, salt and flour and beat until a soft dough forms. Fold in the chocolate chips.
- Chill the mixture covered in the fridge for at LEAST 2 hours, up to 3 days long. Chilling is mandatory and prevents spreading the cookie dough.
- Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Drop rounded Tablespoonfuls of dough onto the baking sheets about 2″ apart. I used a 2-ounce cookie scoop, but if you don’t have one, simply use a ¼ cup measuring cup and stack the cookie dough higher rather than wider so when it spreads, it stays puffy in the middle.
- Bake for approx. 9-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly soft in the center – they will continue to cook as they cool. Do not over-bake! Cool completely on the cookie sheets before serving.
