I must have done about a dozen test batches over a total of a few months time to perfect what I believe is thee best tasting chocolate chip cookie. To me a little bit of crunch and chew are important factors to a great chocolate chip cookie but I must admit that as a kid I didn’t care so much about the chocolate part of the cookie so I’ve really taken note on the actual flavor of the dough. Which is why using dark brown sugar should be used versus light brown sugar. And I chose to use kosher salt instead of table salt so you can get a high contrast of sweet and salty in your bite.
There’s a lot of depth and dimension in these especially if you use dark chocolate chips but of course you can use whatever your cookie loving heart desires. Lastly, I was going to put “optional” next to the instant coffee granules but I honestly believe I will never make a chocolate chip cookie ever again without using it. The dough will smell like mocha. The raw dough will taste like mocha. But when they’re baked it will not taste like mocha at all. All it does is really enhance everything as a whole and really tie the dough and chocolate together. I’m pretty confident that if you give it a chance you probably won’t go back!