Chocolate Chipper Cookies

Cuisinart original

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.


Makes about 4 dozen cookies


2¼ cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
½ teaspoon instant espresso powder
16   tablespoons (2 sticks) unsalted butter, cut into
       1-inch pieces, room temperature
1     cup packed light brown sugar
½    cup granulated sugar
2     large eggs, room temperature
1½  teaspoons pure vanilla extract
2     cups mixed white and semisweet miniature
       chocolate chips
       flaked sea salt, for sprinkling

Nutritional information

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


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.