If you were to Google “Chocolate Chip Cookie Recipe” you would get over 127 million search results. There are over 127 million recipes out there for just 1 kind of cookie. And this doesn’t even include all of the ones written down in various cookboooks or written on the backs of bags.
To say the Chocolate Chip cookie is iconic would be an understatement. Sure we all have our preferences: chewy, crunchy, soft, raw dough straight from the bowl… but I don’t believe I have ever met a person who does not like a Chocolate Chip cookie. (If that person does exist, I don’t want to know about it!)
Every great baker has their own approach to making a Chocolate Chip Cooke and I am not here to claim that my recipe is any better than the next person’s. I have developed my recipe to suit my own personal Chocolate Chip Cookie preference and that is what I want to share with you today.
So what sets mine apart from the the rest?
- Instant espresso powder: You do get a slight hint of a coffee flavor but really the espresso powder is here to help bring out the chocolate notes.
- Three kinds of chocolate: Get creative here! I use a mix of milk chocolate chips, 55-60% dark chocolate chips, and depending on my mood, either a bar of really dark 70-80% chocolate or good old semi-sweet.
- Larger than average portion size: I use an ice cream scoop to portion my cookie. This size I find gives the best of both worlds: a big cookie that’s a bit crunchy on the edges but soft and chewy in the middle.
Without further ado, I present for your consideration, the 127 million and first chocolate chip cookie recipe
Triple Chocolate Chip Cookies
With three kinds of chocolate and espresso powder, these cookies
- 3 c all-purpose flour
- 1 tsp fine kosher salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp vanilla extract
- 1 tbsp instant espresso powder
- 1 c unsalted butter (at room temperature)
- 1 c granulated sugar
- 1 c light brown sugar
- 2 large eggs
- 2 1/2 c chocolate chips/chunks/buttons
In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
In a small bowl, combine the vanilla extract and espresso powder. Set aside.
Using a stand mixer with a paddle attachment, cream together the butter and sugars until light fluffy, 2-3 minutes. Scrape down bowl.
Beat in the eggs one at a time scrape down bowl again after mixing in the second egg.
Add the vanilla/espresso mixture and mix until incorporated.
Add half of the dry ingredients and mix until just combined.
Add half of the chocolate and mix on medium-high speed to break up the chocolate a bit.
Add remaining dry ingredients and mix until just combined. It is OK to see a few small bits of flour.
Remove the bowl from the stand and stir in the remaining chocolate.
Using an ice cream scoop portion the dough into balls about 1/3 c in size. Arrange on a parchment lined cookie sheet and chill for an hour.
Bake at 350 degrees F for 14-15 minutes.
Allow to cool on the tray for 3-4 minutes before moving to a wire cooling rack.
Dough balls can be frozen and baked directly from the freezer in about 18-20 minutes