TDB Chocolate Chip Cookies

There’s nothing quite like taking a careful bite of a chocolate chip cookie straight from the oven, trying to avoid the hot, oozing chocolate morsels. It’s nothing short of heaven, in my opinion. I love to make cookies at home as they are fairly easy, don’t take too much time to bake, and my children always enjoy rolling up their sleeves and getting involved in the process. Needless to say, we bake a lot when the weather turns cold and we’ve exhausted all of our museum options!

Of course, you have your unadulterated basic chocolate chip cookie recipe, however, I add a couple of ingredients that I believe put this cookie over the top- in a good way! Drum roll please……. oats and instant espresso powder. Trust me, the espresso powder is barely noticeable in the cookie’s taste, but boy does it add a dimension of flavor that is irresistible! If you’re really feeling adventurous, add 1/2 tsp. of ground ginger, too. Cookies are a wonderful food medium to experiment with, as once you have the important ingredients in a good ratio, you can tweak subtle taste variations nicely.

Yield:  16 cookies (more if you make the cookies smaller)

1 stick unsalted butter, room temperature
1 large egg, room temperature
1 c. brown sugar
3 Tbl. granulated sugar
1 1/4 c. flour
1/2 c. whole oats
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 tsp. instant espresso powder
1 1/2 c. semi-sweet chocolate chips

Preheat the oven to 300°F. Mix the butter and sugars together in a large bowl, or in the bowl of a stand mixer. Beat 30 seconds, or until fluffy. Beat in egg and vanilla for 30 seconds longer. In a small mixing bowl, sift together the flour, oats, baking soda, baking powder, espresso powder, and salt with a whisk, making sure there are no clumps. Slowly add the dry ingredients into the wet ingredients until you have formed the dough. Mix in the chocolate chips.

On a greased cookie sheet (you can simply use the butter’s wrapping to apply the left-over butter to the sheet), scoop about 1 oz. balls of dough, placed about 3″ apart. I tend to place a finger into the center of each dough, which produces a little dent, resulting in a cookie with a better overall appearance after baking is complete. Bake about 6-8 cookies at a time for 15-20 minutes.

When the cookies have baked through, remove them from the sheet with a spatula, and allow them to cool completely on a cooling rack. However, I usually can’t wait until they have completely cooled, and I certainly don’t expect you to, either!

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