Go-To Chocolate Chip Cookies

My favorite "classic" chocolate chip cookie.

I've tried so many chocolate chip cookie recipes over the years. This recipe has become my go-to for the traditional chocolate chip cookie. I've got some alternative favorites that include oatmeal, browned butter, buckwheat, etc, but let's start with the basics today.

A few things of note in this process: I like letting the dough rest overnight in the fridge, adding a little coffee to accentuate the chocolate, and adding a little cinnamon to deepen the flavor. You can omit any of those and still come out with a good cookie, but I'd recommend keeping them in the process.

These also freeze really well. Just let them cool to room temperature, stick them in a freezer bag, and take one out to pop in the toaster oven any time you're craving a fresh, warm cookie.

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Chocolate Chip Cookie

Makes about 16-24 cookies, depending on size

Originally adapted from an Allrecipes recipe

• 1/2 cup salted butter, softened

• 1/2 cup white sugar

• 1/2 cup packed brown sugar

• 1 eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking soda

• 1 teaspoon hot water

• 1/4 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 teaspoon ground instant coffee or espresso powder*

• 1 1/2 cups all-purpose flour

• 1 cup chocolate chips

• 1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees Fahrenheit (unless baking the next day, then do this before Step 6.)

2. In a large mixing bowl, combine together the butter, white sugar, and brown sugar until smooth. Then beat in the egg and add vanilla. Using a spoon should do the trick, but you can also use a mixer if you want.

3. In a small bowl, combine the baking soda with teaspoon of hot water until dissolved. Add to the batter.

4. Add in salt, cinnamon, and instant coffee grounds, mix a little. Add flour and mix until thoroughly combined.

5. Add in chocolate chips and nuts. If you have time, cover the dough and let rest in fridge overnight (let it come back to room temp for half an hour before baking). Or, go directly to next step.

6. Scoop dough in large spoonfuls and drop onto an ungreased baking sheet, about two inches apart. I like to roll mine into a ball and then press down gently to flatten a little.

7. Bake for about 10-12 minutes in the preheated oven, until edges are slightly browned.

8. Let cool on baking sheets for a few minutes before moving to a baking rack or plate.

Notes:

1. With cookies, you generally want to take them out a little bit before they reach the crispness you want--they keep cooking for a little while after you take them out. Especially if you are planning to freeze them, bake them a little on the chewy side of the spectrum rather than crisp, so that you can warm them up later without overdoing them.

2. I like to mix it up with the chocolate chips I use, and do half semi sweet, half dark. I also like to chop up some of the chips/chunks to be smaller bits, for a more even chocolate distribution.

3. *For the instant coffee, very finely ground coffee grounds would also work.

More photos below!

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