The Best Ultimate Chocolate Chip Cookies

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
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • ½ tsp salt
  • 2 cups all-purpose flour
  • ¾ cup semi-sweet chocolate chips (splurge for the good stuff – I like Guittard)
  • ½ cup dark chocolate chips

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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The Best Ultimate Chocolate Chip Cookies
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