I know your thinking, another chocolate chip cookie recipe. I must say that I have tried a few. Some good and some not so good, but I think that I have finally come up with a great recipe.
There is nothing like a good chocolate chip cookie straight out of the oven. You know the kind that when you pull them apart ribbons of chocolate ooze all over your fingers.
These cookies will satisfy any chocolate chip cookie lover. The people who love that crunchy exterior and the people who want the soft chewy cookie. It’s both of these in one.
How To Make Chocolate Chip Cookies:
For these cookies I use an even amount of both light brown sugar and pure cane sugar. Sugar not only brings sweetness to a cookie but it also will change the texture of the cookie. Brown sugar not only gives cookies a Carmel flavor but it also has a tendency to retain moisture which will make for a softer cookie, where as white sugar will make the cookies spread on the pan which will lead to a crispy cookie. With these cookies you will have the best of both worlds.
For my recipes I like to use unsalted butter. I prefer this because I want to be able to control the amount of salt that my recipes contain. I also prefer to use butter only, not shortening. I simply like the flavor and texture that butter brings to a recipe.
I always try to use a good vanilla extract as well. No imitation vanilla for me.
You might ask why one whole egg and one egg yolk? Eggs in general will add stability and moisture to your cookies. The yolk is where all the fat is in an egg. This will give the cookie its richness. The extra yolk will make this cookie super rich and tender and add lots of flavor.
Baking soda Is the leavening agent in these cookies. Adding baking soda will create tiny bubbles in the batter, which will Make the cookie rise. It will also aid in the browning of the cookie.
You might say “Why vinegar”? Just a little vinegar will react with the baking powder producing carbon dioxide. This will give some lift to your cookies so that they don’t spread so much that they are completely flat.
As for the espresso powder, I add it to any dessert containing chocolate. It intensifies the chocolate flavor.
Each ingredient plays an important roll in baking the perfect chocolate chip cookie.
Ingredients:
- 2/3 Cup Light brown sugar.
- 2/3 Cup Pure cane sugar.
- 1 Cup ( 2 sticks ) unsalted butter at room tempeture.
- 3/4 Teaspoon salt.
- 2 Teaspoons of pure vanilla extract.
- 1/4 Teaspoon pure almond extract.
- 1 Teaspoon apple cider vinegar.
- 1 Teaspoon baking soda.
- 1 Tablespoon espresso powder.
- 1 Large egg plus one egg yolk.
- 2 Cups all purpose flour.
- 2 Cups semi sweet or bitter sweet chocolate chips.
Instructions:
- Preheat the oven to 375º. Line a baking sheet with parchment paper and set aside.
- In a large bowl of a stand mixer, cream butter and both sugars until smooth and creamy. Add salt, pure vanilla and almond extracts, vinegar, baking soda and espresso powder. Beat until completely combined.
- Beat in the whole egg and egg yolk until smooth. Scrape the bowl down with a rubber spatula and make sure all ingredients are incorporated.
- Mix in the flour until just combined. Add chocolate chips.
- Using a small ice cream scoop or two spoons scoop out about a tablespoon of batter and place on prepared cookie sheet 2“ apart.
- Place cookies in pre heated oven and bake for 10 to 12 minutes or until golden brown.
- Remove from oven and place on a drying rack to cool.
