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Ultimate Chocolate Chip Cookies

(FIRST! Notice the change in font color! 'Tis the season! I'm feeling F E S T I V E!!) I first made these cookies sometime over the summer and my mom loved them. She passed them out around to the neighbors and shared them with everyone. When my brother came home from basic training I made one for him as a cookie cake and he has been begging for more ever since. Now I know when I make them I have to double the recipe. But here's the ingredients for a single batch. Don't ask me how many it makes because I don't know but I'll wager to say anywhere from 1-100...size depending. 


Ultimate Chocolate Chip Cookies


Ingredients:
  • 1 egg + 1 egg yolk
  • 3/4 C butter (softened) (real butter or margarine. It really doesn't matter. I prefer margarine because it makes for a softer cookie once it's cooled to room temp.)
  • 1 tsp Espresso Powder (I've used espresso powder, instant coffee, and coffee concentrate. They all work the same.)
  • 1 tbsp Vanilla
  • 2 C All-Purpose Flour
  • 1 tsp Baking Soda
  • 2 tsp Cornstarch (Oh Hey! Now THAT'S DIFFERENT!)
  • 1/2 tsp Salt
  • 1/2 C White Sugar
  • 1 C Brown Sugar 
  • 1/2 C Dark Chocolate Chips (don't be afraid to get the good stuff! Ghirardelli or Hershey's. Even Tollhouse! All great!)
  • 1/2 C Milk Chocolate Chips (Or Semi-Sweet...but also still the good stuff. I use Hershey's)
  • 1/4-1/2 C Chopped Walnuts (or pecans...or no nut at all. Maybe it's No Nut November and you're fasting. Not my business. You do you.)
Directions:
  1. In the bowl of your stand mixer (or your regular bowl with your regular mixer...or your regular bowl with your spoon that you're using as a mixer...doesn't matter. We're all inclusive) cream together your butter/margarine with both sugars. Slowly add your egg and egg yolk one at a time, waiting for the first to get incorporated before adding the next. Add vanilla, and beat to combine. Add espresso powder (or instant coffee or coffee concentrate), baking soda, cornstarch, salt and flour. Beat it until a soft dough forms. Fold in your chocolate chips and optional nuts.
  2. Chill it in the fridge for like however long. Some people say 2 hours. I say just long enough that it isn't like uber sticky anymore. Like 30 minutes usually. (It's really only to keep the cookies from spreading like crazy on the pan).
  3. Preheat at tree-fiddy (350 degrees Fahrenheit). Spray or line your cookie sheet and using your cookie scoop or spoon drop them onto the pan.
  4. Bake for (and this is going to seem like some oddly specific time limits but bare with me) 8-11 minutes. There's a 3 minute gap in there in case someone is like myself and prefers an underbaked cookie. In which case maybe pull them out closer to the 8 minute mark. Don't over bake them!! (Here's a little tidbit of baking back for you. Baked goods keep heat trapped inside and will continue to cook even after they've been pulled from the oven. So to prevent over baking, always pull it out just a little early.)
So there we have it! If you try them let me know. If you hated them...you're lying. Nobody hates a chocolate chip cookie. Except for the people who hate chocolate chip cookies...

-HAPPY HOLIDAYS!!-

Until next time
-S

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