Perfect Chocolate Chip Cookie Recipe
Perfect Chocolate Chip Cookie Recipe is soft, chewy, melt-in-your-mouth, and loaded with gooey chocolate chips with every bite! Yep, this is that cookie! And what better way to show some love to your loved ones than with a fresh batch of soft chocolate chip cookies.
It’s been a while since we made some cookies. Who doesn’t love a moist, chewy chocolate chip cookie, right?
And when chocolate chip cookies are this good, why bother buying the box!
You’ll love the fact that it’s one of those simple, one-bowl recipes. And with 10 minutes needed to whip up and 10 minutes to bake …what could be better?
So, when my daughter Lizzy wanted chocolate chip cookies, I decided to revamp one of my old recipes and added an additional ingredient to the mix.
The secret ingredient is what makes these cookies taste even better than before.
Can you guess the secret ingredient?
This ingredient helps give these cookies a punch more flavor to the chocolate chips.
Still, guessing?
Give up?
The secret ingredient is adding a little instant coffee to the mix. Yep, instant coffee gives a punch of flavor to these cookies.
In addition, I decided to reduce some of the sugar and lower the temperature of the oven. Then slow-baked until their tops were slightly flattened.
And, as always – baking homemade cookies will always convey the message, I love you.
Perfect Chocolate Chip Cookie Recipe is easy to make and quick to bake; so why bother buying a box?! … right? ๐
These chocolate chip cookies turned out amazing!
Soft, chewy, and with the right balance of sweetness and chocolate flavor, just the way we want them to be. Not overly salty, nor too sweet, just perfect!
Perfect to serve with a cup of coffee or tea, as a snack, or when you’re craving something sweet. A keeper for sure!
Well, with that said … I think you’ll have to make these cookies! ๐
Perfect Chocolate Chip Cookie… (*full recipe card below!)
For this recipe, you will need the following pantry staple ingredients:
- 13 Tbsp. unsalted butter – melted
- 1 + 1/2 cups (packed) dark brown sugar
- 1 Tbsp. white sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. instant espresso coffee
- 2 cups + 1 Tbsp. unbleached, all-purpose flour
- 1 + 3/4 cups of semi-sweet chocolate chips
NOTES and TIPS for Perfect Chocolate Chip Cookie Recipe:
- If you prefer, you can use mini chocolate chips, about 1 + 1/2 cups should be sufficient.
- Instant espresso coffee will enhance the flavor of chocolate in these cookies. No worries, you will not taste the flavor of coffee in them. I promise.
- I prefer the Medaglia D’oro Instant Espresso Coffee, but you can use any instant coffee with this recipe.
- Keep in mind, that the cookie dough will be very soft and sticky. So, if you prefer, you can place the bowl in the refrigerator for 10 minutes to harden before you bake. When working with soft cookie dough, it’s best to use two teaspoons to help you drop them onto each baking sheet.
- It’s best not to overbake these cookies unless you prefer them to be crispy and crunchy. And that’s ok too. So keep an eye on them while baking for softer-chewy cookies.
- Best to eat them warm, when the chocolate chips are warm and gooey.
- If you only have “salted butter” …then you should omit the “salt” in the ingredients.
A Fun Fact!
Did you know the chocolate chip cookie was created by accident?
In the 1930s, Ms. Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts, added broken chocolate bar pieces into her cookie batter thinking that they would melt. Instead, the classic chocolate chip cookie was born! Cool huh?!
For more fun facts about the chocolate chip cookie, select: HERE!
Craving For More? … Try these recipes:
- Chocolate Chip Coconut Cookies.
- No-Bake Chocolate Chip Peanut Butter Cookies.
- Chewy Dark Chocolate Chocolate Chip Cookies.
- The Ultimate Bitter Sweet Chocolate Chip Cookies.
- Gluten-Free Peanut Butter Chocolate Chip Cookies.
- Best Pumpkin Cookies with Vanilla Cream Cheese Frosting.
Yield: 3 to 4 dozen
Perfect Chocolate Chip Cookie Recipe
The Perfect Chocolate Chip Cookie Recipe is soft, chewy, loaded with gooey chocolate chips and it melts in your mouth with every bite!
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 13 Tbsp. (184.5 grams) unsalted butter - melted
- 1 + 1/2 cups (packed) (300grams) dark brown sugar
- 1 Tbsp. (14.3 grams) of white sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. instant espresso coffee
- 2 cups + 1 Tbsp. (300 grams) unbleached, all-purpose flour
- 1 + 3/4 cups (290 grams) of semi-sweet chocolate chips
Instructions
- Preheat the oven to 325 degrees F.
- In a large mixing bowl, beat melted butter with both sugars, brown and white sugar. Then beat in 2 eggs.
- Beat in vanilla, baking soda, salt, and 2 teaspoons of instant espresso coffee. Then beat in the flour, one cup at a time. The cookie dough will be very soft and sticky.
- With a large wooden spoon, fold in the chocolate chips. Now you can place the mixing bowl with cookie dough into the refrigerator for 10 minutes to allow the dough to harden a bit. In the meantime, you can clean up.
- Use two teaspoons to drop cookie dough onto two ungreased baking sheets.
- Bake for 8 to 10 minutes, until the cookies are golden around the edges. For larger cookies, bake for 12 to 14 minutes. It's best to underbake them by 1 minute. Keep in mind, that all ovens vary, and cookies may need longer baking time, depending on the size you choose to make.
- Transfer cookies to a cooling rack for a few minutes. Then transfer to a large sealed container and store at room temperature.
- Yields: 42 to 45 cookies
Nutrition Information:
Yield:
24 servingsServing Size:
2 cookiesAmount Per Serving: Calories: 169Total Fat: 9.8gSaturated Fat: 6.3gCholesterol: 33mgCarbohydrates: 17.7gFiber: .6gSugar: 8.9gProtein: 2.4g
Can you substitute keto flour and sweetener.
Hi Patty,
I don’t know much about that product but it’s worth a try! Let us know how it comes out. Thanks so much. ๐
A chocolate chip cookie never fails to bring a smile to my face and these sound perfect.
So true, Karen! Thanks so much…. have a great week!
I was wishing I had a cookie so much this afternoon! Time to get out the chocolate chips! I love the espresso powder addition.
Thanks, Susan! Have a great weekend! ๐
i love that you have a big amount of choc chips in these. the more the merrier i say ๐
I feel the same way, the more the better! ๐ Thanks so much, Sherry!
“In a large mixing bowl, beat melted butter with brown sugar. Then beat in 2 eggs.” Does the white sugar go in with the brown sugar?
Yes, did I miss that in my recipe? I will go in and edit that part. Thanks, Karen!