Ultimate Chewy Chocolate Chip Cookies with Gourmet Variations
After countless trials and taste tests in search of the perfect chocolate chip cookie, I am thrilled to present the ultimate recipe that delivers a delightful balance of chewy and crispy textures along with rich, buttery flavor. This cookie is not just a treat, it’s a delightful experience! With the addition of subtle instant coffee and customizable variations, these cookies can be transformed into chocolate-chocolate, peanut butter, or even white chocolate macadamia nut delights. Perfect for any occasion, prepare to impress your friends and family with these cookies that are sure to become your go-to recipe for years to come!
25
Servings
120
Calories
11
Ingredients
Ingredients
Butter
1/2 cup (softened)
Brown Sugar
1 cup (packed)
Granulated Sugar
2 tablespoons (not needed)
Egg
1 (large)
Vanilla Extract
2 teaspoons (pure)
All-Purpose Flour
1 3/4 cups (not needed)
Salt
1/2 teaspoon (not needed)
Baking Soda
1/2 teaspoon (not needed)
Baking Powder
1/2 teaspoon (not needed)
Instant Coffee Powder
1 1/2 teaspoons (not needed)
Chocolate Chips
1 1/2 cups (semi-sweet or dark)
Instructions
1
Preheat your oven to 300°F (150°C) and line a cookie sheet with parchment paper or grease it lightly.
2
In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3
Add in the egg and vanilla extract, mixing well for an additional 45 seconds until fully incorporated.
4
In a separate bowl, sift together the all-purpose flour, salt, baking soda, baking powder, and instant coffee powder until well combined.
5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6
Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
7
Scoop large portions of dough (about 2 tablespoons) and roll into balls. Place them on the prepared cookie sheet, spaced about 3 inches apart.
8
Gently press each dough ball down to form a thick, 2-inch wide disc.
9
Bake in the preheated oven for 20 minutes or until the edges are lightly golden. The centers will still look slightly underbaked but will firm up as they cool.
10
Allow the cookies to cool on the baking sheet for 4 minutes before transferring them to a wire rack to cool completely.
11
For variations, consider adding 1/4 cup cocoa powder to create chocolate-chocolate chip cookies, or swap in peanut butter chips for a different treat. You can also use white chocolate chips and macadamia nuts for a gourmet twist.
Nutrition Information
6g
Fat
18g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the recommended oven temperature for these cookies?
The oven should be preheated to 300°F (150°C).
How many cookies does this recipe yield?
This recipe makes approximately 25 servings.
What makes these cookies gourmet?
The addition of instant coffee powder and high-quality ingredients like pure vanilla extract provides a gourmet flavor profile.
How long should I cream the butter and sugars together?
You should cream them on medium speed for about 2-3 minutes until the mixture is light and fluffy.
What is the calorie count per cookie?
Each cookie contains approximately 120 calories.
Can I make a chocolate-chocolate chip version?
Yes, you can add 1/4 cup of cocoa powder to the recipe to create a chocolate-chocolate chip variation.
How much butter is needed and what is the preparation?
You need 1/2 cup of butter that has been softened.
What type of chocolate chips are best for this recipe?
The recipe suggests using 1 1/2 cups of semi-sweet or dark chocolate chips.
How much brown sugar is used?
The recipe calls for 1 cup of packed brown sugar.
Is there white sugar in this recipe?
Yes, the recipe uses 2 tablespoons of granulated sugar in addition to the brown sugar.
What size should the dough portions be?
Scoop portions that are about 2 tablespoons in size and roll them into balls.
Should I flatten the cookie dough balls?
Yes, gently press each dough ball down to form a thick, 2-inch wide disc before baking.
How long do the cookies need to bake?
Bake the cookies for 20 minutes.
What should the cookies look like when I take them out of the oven?
The edges should be lightly golden, but the centers will still look slightly underbaked.
How long should the cookies cool on the baking sheet?
Allow them to cool on the baking sheet for 4 minutes before moving them to a wire rack.
What is the fat content per serving?
There are 6 grams of fat per serving.
How many carbohydrates are in each cookie?
Each cookie has 18 grams of carbohydrates.
Is there protein in these cookies?
Yes, each cookie provides 1 gram of protein.
Why is instant coffee powder included?
Instant coffee powder is used to enhance the richness of the chocolate and butter flavors.
How much flour is required?
The recipe requires 1 3/4 cups of all-purpose flour.
Do I need both baking soda and baking powder?
Yes, the recipe uses 1/2 teaspoon of each to achieve the perfect texture.
How far apart should I space the cookies on the sheet?
Space the dough balls about 3 inches apart to allow for spreading.
Can I add nuts to this recipe?
Yes, a suggested gourmet twist includes adding macadamia nuts along with white chocolate chips.
Should I sift the dry ingredients?
Yes, you should sift together the flour, salt, baking soda, baking powder, and coffee powder.
What type of vanilla extract should I use?
The recipe recommends using 2 teaspoons of pure vanilla extract.
How do I incorporate the chocolate chips?
Fold them in using a spatula to ensure they are evenly distributed without overworking the dough.
What mixer speed should I use for the dry ingredients?
Gradually add dry ingredients to wet ingredients on low speed until just combined.
Can I use peanut butter chips instead?
Yes, swapping chocolate chips for peanut butter chips is a recommended variation.
What should I use to line the cookie sheet?
Use parchment paper or grease the cookie sheet lightly.
How long do I mix the egg and vanilla?
Mix them in well for an additional 45 seconds after adding them to the creamed mixture.