The Chocolate Chip Cookie

My go to. TOR-Tip: Freeze the dough in balls so they're ready to go, on hand, at all times. In this crazy world, you never know when you may need a cookie.


R E C I P E


ingredients:

2 sticks of butter

1 1/2 cups of brown sugar (packed)

1 egg & 1 yolk

1 tablespoon vanilla

3 cups flour

1 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon espresso powder (secret ingredient, shhh!!)

10 oz package chocolate chips (Guittard mandatory, Super Cookie chips are like $5 bucks a bag & completely worth every penny)


directions:

  • Combine dry ingredients (flour, espresso powder, salt & baking soda) in a bowl & set aside.

  • Melt sticks of butter in a saucepan on the stove. You can either simply melt - or brown butter. I switch off doing both.

  • To brown, simply put the stove on medium, add the butter & stir. In about 5-8 minutes the butter should turn a beautiful golden brown. You'll smell the nutty-like, caramel smell. IT CAN BURN though. So keep your eyes on it. I've burnt some butter before for sure. Browning butter develops a more chewy/caramel-like flavor.

  • Add brown sugar to a bowl & once melted, add butter.

  • Stir with a rubber spatula. Stir stir stir. At first the butter will be separate and be like a pool around the sugar. Keep stirring.

  • It will form this beautiful brown mush. Looks kinda weird, but it's all combined.

  • Add the egg & egg yolk. Stir stir stir again.

  • Once thickened, add the vanilla.

  • Next, add the dry ingredients and SLOWLY stir. Fold in until no more dry ingredients show.

  • Add the chocolate chips and fold.

  • CHILL THE DOUGH - 30 min.

  • Prep the parchment on the cookie sheet & preheat the oven to 350.

  • After the dough is chilled, scoop balls & bake 10-12 minutes (depending on size of cookie)

E N J O Y !



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Merrimac, MA  |  Amesbury, MA

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