Whenever I make these cookies. I swear I hear that song from Karate Kid playing in my head. You know the one by Joe Esposito. “You’re the best around, no one’s gonna ever bring you down.” Then I start to dance a little and then my mouth starts to water because these cookies are that good!
Yes, they are really good. Maybe it’s the coffee I add to these or maybe it’s the toffee bits. It could be that all of the ingredients inside this cookie pair so well together that they form their own band. Either way, I love making chocolate chip cookies, but I may love eating them more! I feel most at home when I have a wooden spoon or a rubber spatula in my hands and I am mixing away!
Everyone needs that go-to cookie recipe that they keep in their back pocket and this one is mine. I tend to make my cookies the same way. I can never use one type of chocolate. I just have to use at least two types of chocolate for my cookies and this recipe is no exception. I like to use a mixture of semi-sweet chocolate and dark chocolate chips for my cookies. I find that the combination of dark and semi-sweet chocolate works the best. This is one of those cookie recipes that everyone always raves about! I usually get asked, “What did you put in these?” I always laugh because there is no magic here, just good ingredients!
“Making these with my kids was as much fun as eating them!”
-Anonymous
So, how do you make these? It’s simple. I start by making sure that I sift all of my flour and baking soda together. This is a key step for me because I like to make sure that these ingredients will be evenly distributed throughout the dough. Then I add the salt and whisk it well. I also like to make sure that my butter is light and fluffy before I add my sugars. I mix the room-temperature butter on medium speed for two minutes. That may seem excessive for some, but for me it’s necessary. After my butter is thoroughly mixed, then I add the sugars and mix again for another 2 minutes.
I also beat my eggs together with my vanilla extract before adding them to the batter a little at a time. I know people have said this and will continue to until everyone is blue in the face, but…You gotta scrape down the bowl. I do it every time. Maybe It was the brainwashing from culinary school or maybe it’s because I like the act of cleaning my bowl, either way, it’s essential. Once I am done adding all of the eggs, then I add a little hot coffee. Since I have a Nespresso machine, I don’t have to worry about making too much coffee here. Unless, I just happen to be making coffee in the morning, which is probably ideal, because it just gives me a reason to make these! I add about 2 teaspoons of the hot coffee and quickly down the rest because I don’t like waste!
When I am ready to start adding my flour, I only add about half a cup at a time. Then I scrape the bowl again and add more. I don’t mix too long, just long enough for the flour to be incorporated. The very last thing I do is add the chocolates and toffee bits. I use heath bars and chop them into bite-sized pieces, but they are also available in most stores already chopped! A mixer is not necessary to add the candy and chocolate, I use a spatula and just fold them all in.
These cookies are not fussy, so you don’t have to refrigerate this dough. It can literally go from the bowl to the sheet pan to the oven! I use a large cookie scoop because I like my cookies large and in charge. Any scoop works here though. When it’s time to bake the cookies, I place them in the oven at a temperature of 360 degrees. Then they bake for about 10-12 minutes. Then I allow them to cool for 5 minutes on the sheet pan and finally another 5 minutes on a cooling rack. Now this isn’t necessary, again these cookies are not fussy at all. What can I say, I am a creature of habit. My kids never let them cool properly anyway.
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The Best Chocolate Chip Cookie
Cuisine: DessertDifficulty: Easy24
cookies20
minutes12
minutesIngredients
1 cup 1 softened butter
1 cup 1 white sugar
1 cup 1 dark brown sugar
2 2 eggs
2 tsp 2 vanilla extract
1 tsp 1 baking soda
2 tsp 2 hot coffee
1/2 tsp 1/2 salt
2 1/2 cups 2 1/2 all-purpose flour
1 cup 1 semisweet chocolate chips
1 cup 1 dark chocolate chips
1/2 cup 1/2 toffee candy, chopped
Directions
- Preheat oven to 360 F.
- In a medium bowl, sift together the flour and baking soda. Add the salt and whisk well. Set aside.
- Using a hand mixer, cream the butter for 2 minutes on medium speed until light and fluffy. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto a cookie sheet.
- Add the granulated and brown sugars and mix for another 2 minutes
- Beat together the eggs and vanilla, then add them to the mixture one at a time.
- Add the hot coffee, mixing well.
- Add the flour mixture about 1/2 a cup at a time, scraping the bowl between each addition of flour.
- Fold in the chocolates and toffee pieces.
- Bake for about 10 minutes in the preheated oven, or until the edges are nicely browned.
- Remove from the oven and allow to rest for 5 minutes on the sheet pan and then another 5 minutes on a cooling rack.
