The Best Ultimate Chocolate Chip Cookies

This girl had an aversion to sandals, loved wearing colorful eye shadow and dressed like Penelope Garcia meets a ballerina on the regular.

This girl taught herself everything she needed to know about cooking and baking. In fact, she knew how to sear the perfect chicken breast, season things expertly… even roast a Thanksgiving turkey to golden perfection.

Ingredients

¾ cup butter, softened to room temperature

1 cup brown sugar

½ cup white sugar

1 egg + 1 egg yolk

1 Tbsp vanilla extract

1 tsp instant espresso powder

1 tsp baking soda

2 tsp cornstarch

½ tsp salt

2 cups all-purpose flour

¾ cup semi-sweet chocolate chips (splurge for the good stuff - I like Guittard)

½ cup dark chocolate chips

Instructions

• In a large bowl of a stand mixer, cream together the butter, brown sugar and sugar with a paddle attachment until creamy, about 1 minute. Add in the egg and egg yolk, plus the vanilla and beat to combine. Add in the espresso powder, soda, cornstarch, salt and flour and beat until a soft dough forms. Fold in the chocolate chips.
• Chill the mixture covered in the fridge for at LEAST 2 hours, up to 3 days long. Chilling is mandatory and prevents spreading the cookie dough.
• Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Drop rounded Tablespoonfuls of dough onto the baking sheets about 2" apart. I used a 2-ounce cookie scoop, but if you don't have one, simply use a ¼ cup measuring cup and stack the cookie dough higher rather than wider so when it spreads, it stays puffy in the middle.
• For full instructions please see : thedomesticrebel.com

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