Make Ahead

The Best Cookies Ever

December 22, 2016
0 Ratings
Photo by Sarah Mignani
  • Makes 20 cookies
Author Notes

I love this recipe because you’re not constrained to bake it with chocolate chips, you can skip them for M&M’s, white chocolate, nuts, berries or whatever you fancy. —Sarah Mignani

What You'll Need
  • 3 cups butter, softened to room temperature
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon instant espresso powder
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup chocolate chips or whatever you fancy
  1. In a large bowl of a stand mixer, cream together the butter, brown sugar and sugar with a paddle attachment until creamy, about 1 minute.
  2. Add in the egg and egg yolk and beat. Add in the espresso powder, soda, cornstarch, salt and flour and beat until a soft dough forms. Fold in the chocolate chips.
  3. Chill the mixture covered in the fridge for at least 2 hours, up to 3 days long. Chilling is mandatory and prevents spreading the cookie dough. Preheat oven to 350 degrees F.
  4. Line 2 baking sheets with silicone liners or parchment paper. Drop cubes of dough onto the baking sheets. I only bake 5 cookies at once to avoid that they stick together. Cut your chilled dough in cubes, they should be around 1/4 sup each and stack the cookie dough higher rather than wider so when it spreads, it stays puffy in the middle. Bake for approx. 10 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly soft in the center; they will continue to cool as they bake. It’s very important to not over-bake! Cool completely on the cookie sheets before serving.

See what other Food52ers are saying.

  • Lisa Peterson
    Lisa Peterson
  • Greybeard

2 Reviews

Lisa P. April 29, 2020
Warning... this is a seriously flawed recipe, maybe a typo? Too much butter, too little flour. To recover waste of time and resources, I patted dough into 9 x 13" pan and baked. Butter-soaked, but firm enough to cut.
Greybeard December 7, 2018
Three cups of butter? Three sticks perhaps? Though even that amount for the dry ingredients seems excessive. And a 1/4 cup cube of cold dough -- 10 minutes at 350 degrees hardly seems long enough.