The Perfect Chocolate Chip Cookie
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 1x
Ingredients
Scale
- 2.25 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 egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon honey
- 1 cup chocolate chips
- 1/2 cup chocolate chunks
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and espresso powder. Set aside.
- In a separate bowl, cream together the butter, brown sugar, and cane sugar until combined. Add the egg, egg yolk, vanilla, and honey and mix until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips and chocolate chunks.
- 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 🙂 )
- 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.
- 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.