Best Chocolate Chip Cookies
Erica Ladner cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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Soft, chewy chocolate chip cookies made with melted salted butter, dark brown sugar, espresso powder, and plenty of semi-sweet chocolate chips. The portioned dough is frozen before baking for evenly baked cookies with crisp edges and tender centers.
- Time
- 89 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 50 g
- 6 g
- 2 g
- 2 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 750 g before cooking, which is about 30 g per serving.
Steps
Melt the salted butter and set it aside to cool slightly.
In a bowl, combine the all-purpose flour, baking soda, espresso powder, and kosher salt. Whisk the dry ingredients together, then set the mixture aside.
In a separate bowl, add the cooled melted butter, dark brown sugar, and white sugar. Whisk until smooth and well combined.
Add the egg and vanilla extract to the butter-and-sugar mixture. Mix until combined.
Gently and minimally mix the flour mixture into the sugar mixture. Do not overmix.
Gently fold in the semi-sweet chocolate chips.
Line a baking sheet with parchment paper. Using a No. 40 cookie scoop, portion the dough onto the baking sheet.
Freeze the portioned cookie dough for at least 30 minutes.
Preheat the oven to 350°F (180 °C).
Place six cookies on a parchment-lined baking sheet. Keep the remaining unbaked cookie dough in the freezer while each batch bakes.
Bake the cookies on the middle rack for 10–11 minutes.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
Transfer the cookies to a cooling rack using the parchment paper.
Notes
The source does not state the exact total cookie yield; 24 cookies is estimated from the stated No. 40 scoop and six-cookie batches. Use parchment paper rather than tin foil, which the source says will make the bottoms too crisp. Bake on the middle rack. The source does not specify whether the dough should remain frozen after portioning beyond the stated minimum 30 minutes, so follow the batch-freezing instruction as written.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 140
- Protein
- 2 g
- Carbs
- 18 g
- Fat
- 7 g
- Fiber
- 1 g
Where the calories come from
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