Desserts
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Makes about 4 dozen cookies
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Makes about 4 dozen cookies
A nostalgic ice cream companion, the chocolate chip cookie matches just about any ice cream flavor. Here, we make the cookies a bit softer so they can sustain not only assembly, but are easier and less messy to devour. A mixture of white and semisweet mini chips is attractive and adds different levels of sweetness to the cookies, but standard-size chips can be used if mini chips aren’t available.
Nutritional information per cookie:Calories 96 (46% from fat)
carb. 12g
pro. 1g
fat 5g sat. fat 3g
chol. 18mg
sod. 78mg
calc. 3mg
fiber 1g
carb. 12g
pro. 1g
fat 5g sat. fat 3g
chol. 18mg
sod. 78mg
calc. 3mg
fiber 1g
Ingredients
- 2¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon instant espresso powder
- 16tablespoons (2 sticks) unsalted butter, cut into
- 1-inch pieces, room temperature
- 1cup packed light brown sugar
- ½cup granulated sugar
- 2large eggs, room temperature
- 1½teaspoons pure vanilla extract
- 2cups mixed white and semisweet miniature
- chocolate chips
- flaked sea salt, for sprinkling
Preparation
- 1. In a medium mixing bowl, whisk the flour, baking soda,
- salt, and espresso powder to combine; reserve.
- 2. Put the butter into either the bowl of a stand mixer or a
- large mixing bowl. Mix, using the paddle attachment or
- a hand mixer, on low and increasing to medium speed,
- until light and creamy. Add the sugars and mix on
- medium-low speed until very light and the sugar are
- mostly dissolved into the butter, stopping to scrape
- down the bowl as necessary. Add the eggs, one
- at a time, mixing on medium-low, and then the
- vanilla extract. Add the reserved dry ingredients
- and then the chocolate chips, mixing on low speed
- until incorporated.
- 3. Scoop the dough into even, golf ball-sized rounds
- and place on a parchment-lined tray or baking sheet.
- Wrap well and allow to chill for a minimum of 1 hour,
- or up to overnight.
- 4. Preheat the oven to 350°F with the racks in the lower
- and upper thirds of the oven. Line two baking sheets
- with parchment paper.
- 5. Place the chilled dough onto the baking sheets and
- bake until just browned and set at the edges, about 12
- to 15 minutes. Remove and immediately sprinkle the
- cookies with a pinch of flaked sea salt. Allow the pans
- to cool before baking the remaining dough.
