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
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Ingredients
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3 cups
butter, softened to room temperature
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1 cup
brown sugar
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1/2 cup
white sugar
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1
egg
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1
egg yolk
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1 teaspoon
instant espresso powder
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1 teaspoon
baking soda
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2 teaspoons
cornstarch
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1/2 teaspoon
salt
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2 cups
all-purpose flour
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1 cup
chocolate chips or whatever you fancy
Directions
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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.
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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.
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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.
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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.
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