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CHOCOLATE CHIP COOKIES

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!


Print Recipe
CHOCOLATE CHIP COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Preheat the oven to 375 F degrees.
  2. In a large bowl, thoroughly whisk the flour, instant coffee, salt, and baking soda together. Set aside.
  3. Using an electric mixer on low to start, combine the butter, dark brown sugar, and white sugar until soft. Then, add the eggs and vanilla extract.
  4. Take the dry ingredients and add to the wet ingredients in two parts. Mix until everything is combine without over mixing.
  5. With a large spoon fold in the chocolate chips into the cookie dough and use a cookie dough scooper (1.5 tablespoon) to place the balls of dough on the baking sheet.
  6. Bake for about 10 - 13 minutes or until the edges are golden brown.