It really doesn’t matter if you like coffee or not. When you add coffee extract to chocolate chip cookies, it doesn’t make them taste like a cup of joe, it simply intensifies and deepens the richness of the chocolate.
But if you are a 13-year-old making these cookies with your mom, adding coffee extract will automatically strike these from your approved cookie list.
Sneaky thing that coffee extract.
Chocolate Chip Cookies
Approximately 24 cookies
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar (light or dark)
1 large egg
1 teaspoon coffee extract
1 teaspoon vanilla extract
2 cups semisweet chocolate chips or chunks
Preheat the oven to 350°. Line your baking sheets with parchment paper.
In a small bowl combine the flour, soda, and salt.
In a mixing bowl, beat the softened butter. Add the white and brown sugars and beat on medium high until fluffy, approximately 4 minutes. Add the egg and vanilla and coffee extracts. Beat until combined.
Turn the mixer speed down to low and gradually add the flour mixture in 3 small batches, turning off the mixer after each addition to scrape down the sides.
Fold in the chocolate chips.
If you have time, this is where I recommend you put the dough in a covered container and let it sit in the refrigerator for 24-48 hours. The flavors meld together in a way that only scientists can explain and only cookie lovers can appreciate. Or, do what I do. Make half a dozen cookies right now to satisfy your craving and then bake the rest in a day or two.
Using a cookie scoop or two spoons, drop dough by teaspoonfuls onto cookie sheets (12 on each sheet).
Bake for 12-15 minutes or until the cookies are golden brown around the edges. The centers will look a little soft. Remove from oven and cool in pans a few minutes before transferring to cooling racks. Store at room temperature in an airtight container.
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