The best chocolate chip cookie recipe ever!!! Everybody loves them. They don't last long, especially when I take them to work.
Step 1: Ingredients:
1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup light brown sugar
2 tsps. pure vanilla extract
2 1/4 cup all-purpose flour
2 teaspoons instant espresso powder
1 tsp baking soda
1/2 tsp. salt
1 1/2 cups semisweet chocolate chips
1 cup dark chocolate chips
1 1/2 cups chopped nuts, optional
Sea salt, optional
Step 2: Toast Nuts:
Toast nuts for richer flavor and stay crisp in the dough.To toast, heat the oven to 375 degrees and position a rack in the center of the oven.
Place nuts or seeds in a single layer in an ungreased shallow pan or rimmed baking sheet such as a cookie sheet or jelly roll pan.
Place sheet in oven and bake. Remove the baking sheet after 5 minutes of baking.
Stir the nuts, focusing on moving nuts from the edges, which typically brown sooner than the nuts in the middle. Then gently shake the baking sheet, to evenly distribute the nuts. Return the baking sheet back into oven and bake another 2-3 minutes.
Once baked, nuts should be evenly golden with a “nutty” fragrance. You may also notice a “nutty” smell filling your kitchen. Cool nuts on the baking sheet, shaking baking sheet a few times to prevent scorching. Or, transfer the nuts to a plate or paper towel and cool completely.
Step 7: The Dough:
Using a stand mixer fitted with a paddle attachment (or mixing by hand with a wooden spoon), beat the butter, granulated sugar, and brown sugar on medium speed until mixture is light and fluffy, about five minutes.
Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl and the paddle.
Add espresso powder, beat until completely combined, 1 to 2 minutes. Stop the mixer and use a rubber spatula to scrape,
Add vanilla extract on medium speed until thoroughly combined, 1to 2 minutes. Again, scrape the bowl and the paddle to make sure the eggs are thoroughly incorporated.
Add vanilla extract on medium speed until thoroughly combined, light and fluffy, 2 to 2 minutes. Again, scrape the bowl.
Sift together the all-purpose flour, baking soda and salt.
With mixer set to low speed (or continue to use a wooden spoon if mixing by hand) slowly blend the flour mixture into the butter-sugar mixture. Mix until the flour is almost incorporated.
Then add nuts and chocolate chips to the dough. Mix gently, as the nuts and chips are totally incorporated and the dough is almost mixed, about 1 minute. Make sure to Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends.
NOTE:Over Mixing Toughens Dough:
To prevent over mixing which toughens the dough, combine the the nuts and chips by hand, mix just until the flour is incorporated with the rest of the ingredients.
Step 15: IMPORTANT:
For best results, after you scrape dough into a bowl;let rest in the refrigerator for a 12-36 hours before baking.
Let the dough rest for at least 12 hours before baking, (up to 36) if possible. The flavors improve in the refrigerator, allowing the brown sugar to bring its toffee-like sweetness to the dough. Resulting to an outstandingly chewy, mocha, chocolate rich cookie.
Step 16: 36 Hours Later (6 AM for Me)
The next day, preheat the oven to 350 degrees.
Line baking sheets with parchment paper.
Drop the dough in 1 ½ tablespoon scoop ballsabout two inches apart onto baking sheet .
Press dough balls down slightly with the palm of your hand or use the bottom of a small glass.
Sprinkle lightly top of cookie with sea salt, optional
Place baking sheet into the oven. Set timer 6-7 mins.
Rotate the cookie sheet once about halfway through the baking time (6-7 mins), turning the cookie sheet front to back. Close oven and continue baking.
Bake until cookies are golden brown on the edges and slightly soft in the center, 12 to 14 minutes, timing depending on ovens actual temp.
NOTE: These cookies are on the softer side side, for crisper cookies, bake them about 2 minutes longer.
Remove cookies from oven and transfer sheet to a wire rack for 2 minutes. Then remove cookies from baking sheets and place on a wire rack to cool completely.
Store cookies in an air-tight container... Servings: 24 cookies