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The Perfect Chocolate Chip Cookie

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The perfect chocolate chip cookie — buttery, soft, and gooey. Made with a fun (and optional) hint of espresso, loaded with brown sugar goodness, and plenty of chocolate in every single bite.

Ingredients

  • 2 1/4 cups all-purpose flour

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 teaspoon instant espresso powder

  • 1 cup brown sugar

  • 1/4 cup cane sugar

  • 1 cup butter, softened

  • 1 egg

  • 1 tablespoon vanilla extract

  • 1 tablespoon honey

  • 1 cup chocolate chips

  • 1/2 cup chocolate chunks

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, baking powder, salt, and espresso powder. Set aside.
  3. In a separate bowl, cream together the butter, brown sugar, and cane sugar until combined. Add the egg, vanilla, and honey and mix until smooth.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips and chocolate chunks.
  5. Chill the dough for at least 30 minutes or even overnight(this helps their texture, although if I’m being honest, I skip this step alot! They still turn out yummy 🙂 )
  6. Scoop dough onto the prepared baking sheet, spacing cookies a few inches apart. Bake for 8–18 minutes, depending on the size of your cookies, until the edges are set and the centers are still soft.
  7.  Remove cookies from baking sheet quickly and on to a wire cooling rack. Leaving them on the sheet pan too long can give you a dry over baked cookie.

Find it online: https://seedandsparrowhomestead.com/the-perfect-chocolate-chip-cookie/