Chewy Chocolate Chip Cookies

Today’s recipe fulfills a friend’s request. He asked for a soft and chewy chocolate chip cookie recipe that yielded a moderate amount. So, I had some down time today and thought “It’s a perfect time to fulfill this request”. I started by shrinking a reliable recipe and then tweaking it slightly to give my own special touch. This recipe yields approximately 36 soft, chewy, slightly sweet but oh-so chocolatey cookies. I call it a success… and when you try them, you will too!

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Chocolate Chip Cookies

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 36

Ingredients

½ cup granulated sugar
½ cup light brown sugar
¾ cup unsalted butter, softened
1 tsp vanilla extract
1 egg
1 tbsp strong coffee, cold
2 cups all purpose flour
1 tsp baking soda
¼ tsp salt
12 oz bag chocolate chips

Instructions

Preheat oven to 375 degrees.
In a medium-large bowl, beat the butter and sugars until light and fluffy.
Beat in the egg, vanilla, and coffee.
Combine the baking powder, salt and flour, sifting or stirring to distribute.
Add the flour to the butter and sugar mixture ⅓ at a time and mix to incorporate.
Fold in the chocolate chips.
Using approximately a rounded tablespoon, lightly roll the dough into a 1 inch ball between your palms before placing on an ungreased (or silicone matted) baking sheet.
Bake for 10 - 12 minutes until just a hint of brown on top.
Cool completely on a wire rack before storing in an airtight container.

Notes

The base recipe yields 72 cookies and uses a bit more sugar. I added the strong coffee since it is known to augment the flavor of chocolate and I wanted the chocolate flavor prominent.

Preheat oven to 375 degrees. In a medium-large bowl, beat the butter and sugars until light and fluffy.

Beat in the egg, vanilla, and coffee.

Combine the baking powder, salt and flour, sifting or stirring to distribute. Add the flour to the butter and sugar mixture 1/3 at a time and mix to incorporate.

Fold in the chocolate chips. Using approximately a rounded tablespoon, lightly roll the dough into a 1 inch ball between your palms before placing on an ungreased (or silicone matted) baking sheet.