Chocolate Chip Cookie Perfection
dark brown sugar
bitter sweet or dark chocolate chips
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.