OK, which are you: chewy chocolate chip cookie lover or crispy? Cause if you’re chewy I automatically like you extra.
Cookies were some of the first things I learned how to make in the kitchen and there’s nothing more classic than chocolate chip. We were a chewy cookie family so I’ve experimented over the years until I’ve got this down, people.
And I love chocolate so much, it wasn’t enough just to have the chips. I needed a big old candy bar chopped up and stirred into the batter. To deepen the flavor a bit, I add espresso powder, which always performs well with chocolate. And then to push it just this side of too good for humanity, I add just a sprinkle of sea salt on top.
Your tastebuds will pop.
In a good way.
I hope you’ll give these cookies a try! Let me know what you think.
3/4 C butter or margarine softened to room temperature
3/4 C brown sugar
1/4 C granulated sugar
2 tsp vanilla
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
2 tsp espresso powder
3 oz milk chocolate chopped very fine
2 C flour
1 C semisweet chocolate chips
coarse sea salt
Preheat oven to 350 degrees.
With hand or stand mixer, beat butter or margarine until smooth and then add the sugars. Beat together until light and fluffy.
Add egg and vanilla and beat until combined.
Add cornstarch, baking soda, and salt and beat until combined.
Add espresso powder and finely chopped milk chocolate and stir with a wooden spoon until combined.
Add flour and chocolate chips and stir until combined.
Drop by teaspoon fulls onto a lightly greased baking sheet. Sprinkle the tops lightly with sea salt.
Bake in preheated oven for 12-15 minutes, being careful not to overbake. You want slightly browned edges but not tops.
Leave on the cookie sheet for a minute or two and then move to a wire rack to cool completely.
Get a glass of milk and go to town.