What's better than a chewy, comforting chocolate chip cookie with a big glass of milk. Unless you're lactose intolerant, not many things. I didn't grow up eating chocolate chip cookies, since I actually did not like chocolate as a kid, but I've since become a chocolate convert and I'm dutifully making up for all my missed cookie-eating opportunities.
This recipe will make about 12 cookies. I have found that adding a bit of starch creates a reliable chew and enhances the chocolatey taste that brings a smile to my chocolate-covered face. If this is your type of cookie, you may enjoy this recipe.
Here's what you'll need:
1 cup pastry flour
1/4 cup bread flour
2 tbsp cocoa powder
1 tbsp potato starch (other starches, like corn or tapioca, will work as well)
1/4 tsp instant espresso powder
1/2 tsp baking powder
1/2 tsp baking soda
1 cup lightly packed dark brown sugar
1 large egg
1 1/2 sticks softened salted butter
1 tbsp. vanilla extract
1/2 cup dark cholate chips (60% is my favorite), plus extra to top on each cookie before baking
Here's what you'll do:
- Preheat oven to 375 degrees Fahrenheit.
- In the bowl of a stand mixer, add the butter and sugar and mix, gradually increasing the speed until high speed is achieved, for about 5 minutes, scraping the bowl with a silicone spatula once or twice, until the sugar is mostly dissolved and the mixture is a little fluffy.
- Add the egg and vanilla and mix on medium speed until fully incorporated, about 2 minutes.
- Use a silicone spatula to scrape the sides of the bowl, then add the rest of the dry ingredients, except the chocolate chips.
- Turn the mixer on low and mix until all is well incorporated, about 1-2 minutes. Scrape the sides of the bowl, then add the chocolate chips and mix on low until the chips are distributed to your liking.
- Using a medium sized ice cream scoop or a large spoon, scoop walnut-sized rounds onto a cookie sheet lined with parchment paper about 3 inches apart (these cookies will spread a bit). Top with 2 or 3 extra chips per cookie, if desired.
- A 30-minute rest in the fridge will help them hold their shape a bit better. Baking right away is fine, but they may spread a bit more.
- Bake for 12-14 minutes, rotating the cookie sheet halfway through.
- Let cool on the cookie sheet for about 10 minutes, then transfer to a wire rack before diving in. These cookies will also have a bit of a crisp exterior and will actually get better, chewier, after they have rested for over 1 hour.
- Enjoy!
