All Chocolate Chip Cookie Recipes are adapted from the same basic recipe. The reason why these are the BEST is because of the little tweaks and, most importantly, because you refrigerate the cookie dough for a couple of hours before you bake them. Roll the dough into a 1 1/2 inch ball and put those balls into the oven cold. This makes them cook into a thicker, denser cookie ~ which is delicious! Once cooked, I store them in the freezer so they will be fresh whenever anyone wants to eat one.
1 cup butter, softened
2 cups brown sugar
6 T. granulated sugar
2 large eggs
3 tsp. vanilla extract
3 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tsp. instant espresso coffee powder
1/2 cups semi-sweet chocolate chips
1 cup walnuts, chopped
Preheat oven to 325 degrees.
Using an electric mixer, mix butter with sugars. Beat until creamy. Add eggs and vanilla. Mix.
In a separate bowl, sift flour, baking soda, baking powder, cinnamon, salt and espresso.
Combine flour mixture with butter mixture. Mix until blended.
Add chocolate chips and walnuts (optional). Mix well.
Refrigerate for at least two hours.
When ready to bake, preheat oven to 325 degrees. Roll dough into 1 1/2 inch balls. Space a couple of inches apart on baking sheets. Bake for approximately 15 – 20 minutes or until edges are lightly golden brown.
Makes 2 dozen large cookies