Chocolate chip cookies are the most iconic cookies in the world. They are the starting point for many bakers, as they are quick and simple to make. With the countless recipes out there for chocolate chip cookies, this recipe stands out as is it delivers on all of the essential textures and flavours: crispy, chewy, soft, and chocolaty.
THE SECRET TO PERFECT CHOCOLATE CHIP COOKIES
There are four secrets to the perfect chocolate chip cookies: chilling before baking, adding cinnamon and espresso, creaming well, and using room temperature ingredients. Firstly, chilling the dough for at least 30 minutes before baking improves the texture and flavour of the cookie and prevent overspreading. Secondly, adding ground cinnamon and espresso to the dry ingredients intensifies and compliments the chocolate flavour in the cookie. Thirdly, creaming the butter and sugar really well lightens the cookie and vastly improves the texture, versus creaming for only a few minutes. Finally, using room temperature ingredients, specifically room-temperature butter and eggs will ensure effective creaming and emulsion.
Line 2 large baking sheets with parchment paper and grease with butter or non-stick spray. In a small bowl, sift the dry ingredients and mix in the chocolate chips.
In a separate bowl, cream together the butter with the sugars until light.
Next, whisk in the eggs and vanilla until fluffy.
Lastly, fold in the dry ingredients until just combined.
Now divide the dough into 24 equal portions and roll into balls (use a scale for accuracy). Wrap the cookies in plastic wrap and refrigerate for 30 minutes. Meanwhile preheat your oven to 350℉.
Finally, remove the plastic wrap and bake for 12-15 minutes until golden brown, rotating halfway. Cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely or enjoy right away.
Enjoy!
- 2 1/4 cup all-purpose flour
- 1 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground espresso
- 2 cup semisweet chocolate chips
- 1 cup softened unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large egg
- 1 tbsp pure vanilla extract
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Line 2 large baking sheets with parchment paper and grease with butter or non-stick spray.
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In a small bowl, sift the dry ingredients and mix in the chocolate chips.
-
In a separate bowl, cream together the butter with the sugars until light.
-
Next, whisk in the eggs and vanilla until fluffy.
-
Lastly, fold in the dry ingredients until just combined.
-
Now divide the dough into 24 equal portions and roll into balls (use a scale for accuracy). Wrap the cookies in plastic wrap and refrigerate for 30 minutes.
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Wrap the cookies in plastic wrap and refrigerate for 30 minutes. Meanwhile preheat your oven to 350℉.
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Finally, remove plastic wrap and bake for 12-15 minutes until golden brown, rotating halfway through.
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Cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely or enjoy right away.
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Enjoy!
Anonymous says
Best chocolate chip cookies I ever tried 🙂
Anonymous says
Looks Good.