I love, love, love chocolate chip cookies, but 3 dozen of chocolate chip cookies? I think that’s pushing it too much for me. I seriously cannot remember how many months it took me to finish them all. I’m not saying I ate them all, that already includes me sharing it with my friends. Whenever I make a large batch of cookies, I normally freeze more than half of the dough for future cravings. That’s totally fine, because cookie dough can be kept frozen for 2-3 months and it will still be ok. The problem with freezing it is that it greatly affects the texture of the bake cookies. First thing I noticed, it doesn’t spread as much thus making the bake cookie thick and puff-up. My personal preference in cookie is always soft and chewy which is not always possible when I freeze the cookie dough. It also requires time to stay at room temperature to get it to spread as much as the original.
This is a chocolate chip cookie, so I don’t want to complicate things. This is one of the easiest cookie to make and can be done in just 30 minutes. So why would I want to use a frozen dough when I can have them all made the same day. My solution is always the small batch recipe made the same day, always fresh and hot from the oven. I made traditional Small Batch Chocolate Chip Cookie and they turned out so well, and so I used it every time I have chocolate chip cravings. That is also the same recipe that I used to make this espresso version. I thought since I don’t drink coffee as much as I drink tea, I can compensate it with this cookie.
This cookie has a soft and chewy texture, with slightly crispy edge and ooey gooey soft and moist center. Just like how I dream of a perfect chocolate chip cookie. If you are not into coffee flavor, feel free to omit it. If you are a coffee lover and like a stronger espresso flavor, then feel free to bump up the espresso measurement. I am kind of in between, so I only used between 1 tbsp which turned out just perfect for my coffee flavor preference. Let’s get started!
- 5 tbsp salted butter – softened at room temperature
- 1/4 cup brown sugar
- 3 tbsp granulated white sugar
- 1 large egg yolk – room temperature
- 1/2 tsp of vanilla extract
- 1/2 cup + 1 tbsp all-purpose flour
- 1/4 tsp fine sea salt
- 1 tbsp heaping tbsp instant coffee granules (flavored coffee powdered like in the photo will have a milder coffee flavor when used in this cookie)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cornstarch
- 1/4 cup dark chocolate chips
Suggestions on what to do with left over egg whites
- Preheat the oven to 375F. Line a light-colored baking sheet with a silicone mat.
- In a medium bowl, beat the butter, brown sugar and white sugar with an electric mixer on medium speed until light in color, about 3-4 minutes.
- Add the egg yolk and vanilla extract, and beat until just combined. Scrape side and bottom of the bowl as needed.
- In a separate bowl, mix flour, cornstarch, salt, coffee granules, baking soda and baking powder.
- Add the flour mixture to the butter mixture, and beat just until combined (about 1-2 minutes).
- Manually stir in the chocolate chips. If you’re cookie dough is too soft and runny, don’t be afraid to add 1 tbsp of flour. A lot of factors could affect the consistency of the dough and sometimes even if you follow the exact measurement the cookie batter could be different from what’s expected. If the dough sticks a lot in your palm when you form a ball, the dough is too wet.
- Divide the dough into 6 portion and shape them like a marshmallow (not a rouded ball), this way it is taller. Arrange and space them evenly on the baking sheet.
- Bake. Regardless if you want to chill the cookie dough or not, you will still get the soft and chewy texture, just make sure to follow the suggested baking time below. The chilled cookie will be slightly thick, soft and chewy. The no chill cookie will also be soft and chewy but slightly thinner than the chilled one, but both taste great.
- Medium (about 57 grams) – Yields 6 pieces:
- No Chilling: Bake for 14 minutes, removing the cookies from the oven when the edges just start to turn golden brown and the center is still soft.
- With Chilling (min 15 minutes): Bake for 15-17 minutes, removing the cookies from the oven when the edges just start to turn golden brown and the center is still soft.
- Medium (about 57 grams) – Yields 6 pieces:
- Let the cookies rest on the baking sheet for 3 minutes before moving them to a wire rack to cool.
Good to know:
- Since this is a small batch recipe, only the egg yolk used. Using the egg white (about 2 tbsp) will mean increasing the measurement of other ingredients which will result to a larger batch.
Here’s a short video on How to Make Chocolate Ganache Without Heavy Cream. This is what I used to for dipping the cookies.
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