Friday, February 20, 2015

The Best Chocolate Chip Cookie

If you didn't know, I'm constantly on the quest for the best chocolate chip cookie recipe. It's one of the only things I can decently make, and I think I found my new favorite! The recipe I found is from a site called Pastry Affair and they call the cookies "Salted Chocolate Chunk Cookies." The twist of it all is that the key ingredient is espresso powder! The powder makes the raw dough taste exactly like mocha ice cream, so I may or may not have eaten way too much of it. I thought I'd share the recipe here!


Salted Chocolate Chunk Cookies
Yields 1 dozen large cookies (or 2 dozen standard sized)
1/2 cup (113 grams) butter, room temperature
2/3 cup (150 grams) brown sugar, packed
1/3 cup (75 grams) granulated sugar
1 large egg
1 tablespoon vanilla extract
1 1/2 teaspoons espresso powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (125 grams) all-purpose flour
2/3 cup (88 grams) whole wheat flour
4 ounces (113 grams) bittersweet chocolate, coarsely chopped
Fleur de sel or flaked sea salt, for sprinkling (not table salt)

Preheat oven to 350 degrees F (180 degrees C).
In a large mixing bowl, beat together the butter and sugars until light and fluffy. Add the egg and vanilla extract and continue beating until smooth. Gradually add the espresso powder, baking soda, salt, and flours, mixing until uniform. Stir in the chopped chocolate chunks.
Form cookies using 2 tablespoons of cookie dough (or 1 tablespoon for standard sized cookies). Drop onto a cookie sheet and sprinkle lightly with fleur de sel. Bake for 10-12 minutes, or until lightly browned. Allow the cookies to rest on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely.

Check out Pastry Affair the original recipe here.

xx
Caitlin

2 comments:

  1. This recipe sounds amazing, especially with espresso powder! I will definitely have to try this out sometime!
    xx, Mikkaela
    The Southwestern Prepster

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  2. These look and sound amazing! Thank you for sharing the recipe, I can't wait for an excuse to try them!

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