Description
Delicious homemade chocolate chip cookies that are chewy and full of flavor.
Ingredients
Scale
- 2 cups (250g) all-purpose flour (I’ve tried half whole wheat; it gives a nuttier vibe, but makes them a bit heavier—your call)
- 1/2 tsp baking soda
- 1/2 tsp salt (I use flaky sea salt sometimes; it’s a good crunchy surprise)
- 3 tbsp instant coffee granules (decaf is totally fine if you want to snack at midnight—I do)
- 1 cup (225g) unsalted butter, room temperature (if you forget to soften it, microwave for 10 seconds—no one will know)
- 3/4 cup (150g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract (my grandmother always swore by the real stuff, but honestly, imitation works too)
- 1 1/2 cups semi-sweet chocolate chips (or chop up a bar because, well, chocolate shards are fun)
Instructions
- First, preheat your oven to 350°F (175°C). Yes, really do this before you start—unless you like waiting around later. Line two baking trays with parchment (or just grease them if you ran out, like I do far too often).
- Grab a medium bowl and whisk together your flour, baking soda, and salt. Stir in the instant coffee granules—don’t eat a spoonful, it’s NOT like candy. Set aside.
- In a larger bowl (or your stand mixer if you like gadgets), cream the butter, brown sugar, and granulated sugar together until it’s all fluffy—which takes about 2-3 minutes. This is where I usually sneak a taste, no shame.
- Add in eggs and vanilla. Beat again until it gets all creamy. If it looks split, don’t panic; it’ll come together once the flour goes in (usually).
- Mix in your dry ingredients gently—just until barely combined. Then fold in those glorious chocolate chips (and maybe a few extras if you’re feeling wild).
- Scoop out golf ball-sized lumps of dough (I use a tablespoon, but my cousin just grabs it with her hands—less washing up, actually). Plop these down onto your trays, leaving a couple fingers’ width between each—otherwise, you get one mega-cookie, which, now that I mention it, isn’t a bad idea either.
- Bake for 10-12 minutes, or until the edges are just golden and the middles look a bit puffy—they’ll firm up as they cool. If you love crispier cookies, leave them in a smidge longer. Don’t worry if they look underdone; they finish setting outside the oven.
- Let them cool (or, you know, sneak one early, but they will be dangerously gooey). Transfer to a wire rack unless you have nowhere to put it—then a plate is fine. No one’s judging.
Notes
- You can use half whole wheat flour for a nuttier flavor.
- Flaky sea salt adds a nice crunch.
- Decaf coffee granules work if you’re snacking late at night.
- If butter isn’t softened, microwave it for 10 seconds.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg