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Chocolate Chip Cookie Perfection

Course: Dessert


  • 3 cups flour
  • 2 tsp baking soda
  • 2 tsp espresso powder
  • 1 tsp salt
  • 1 cup butter, softened
  • 1 cup dark brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups bitter sweet or dark chocolate chips
  • 1 cup mini chocolate chips


  • Preheat oven to 350°
  • In medium bowl, sift together the flour, baking soda, espresso powder and salt
  • In the bowl of a stand mixer fitted with the paddle attachment add butter, dark brown sugar, and granulated sugar. Beat on medium speed until light and fluffy.
  • Add the vanilla and eggs, one at a time and blending well after each addition.
  • Gradually add the flour to the mixer bowl until just combined.
  • Add the chocolate chips and mix for just a few seconds, until they are just blended in. Do not over mix!
  • Line baking sheets with parchment paper. This recipe makes about 4 dozen cookies. If you have 4 baking sheets use them. If not, allow pans to cool between batches.
  • Using a 2 tablespoon scoop, portion cookies onto parchment. Using this size scoop you will be able to fit 12 cookies on each sheet pan.
  • Put the sheet pan in the refrigerator for 10 minutes prior to baking. Chilling the dough and the pan keeps the cooking from spreading too much and makes for a thicker chewier cookie.
  • Bake one pan at a time in the middle of the oven for 10-12 minutes. The cookies should be slightly brown around the edges.
  • Allow to cool on the pan for 5 minutes then transfer to a cooling rack to cool completely.


This recipe is adapted from The Baking ChocolaTess, Perfect Chocolate Chip Cookie.