It has come to my attention that people like chocolate chip cookies. In an effort to add to the ever-growing mountain of recipes on the internet, I am adding mine, and you don’t even have to scroll that far!
- 1 cup butter softened (two sticks)
- 3/4 cup white sugar
- 3/4 light brown sugar (or use dark; who am I to tell you what to do)
- 2 eggs
- 1 tsp. vanilla extract
- Dash of almond extract
- 2 1/4 heaping cups flour
- 1 tsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 1/2 tsp. instant coffee
- 1 tsp. cinnamon
- 3 handfuls of chocolate chips (let’s be honest; just use the whole little bag thing you got at the store.)
Preheat oven to 375.
In a large bowl, cream together the butter, the white sugar, and the brown sugar. Add eggs, vanilla, and almond extract; mix.
In a separate bowl (use whatever size you want, but probably medium-ish), mix together the flour, cornstarch, baking soda, baking powder, salt, instant coffee, and cinnamon. I usually use a fork.
Add the dry ingredients to the wet ingredients a little bit at a time. Once fully incorporated, add the chocolate chips. Bake for about ten minutes.
The key to the perfect chocolate chip cookie is making sure you watch them — take them out when they look ever so slightly underdone, because they continue to bake after you take them out! That way, they will have a nice chewy inside. Ten minutes might be too long, or too short, depending on your oven and how many times you’ve opened them to check.
Some notes:
- Every time I make this, I have forgotten at least one ingredient. So, I can confirm that these still taste good without cinnamon, without almond extract, and also without salt. Yes, I said salt. I’m a wizard. (For the record, they’re not great, because they totally need salt, but there’s so much going on that they’re fine without it.)
- If someone in your par-tay is allergic to nuts, leave out almond extract. Because you’re a good person and they still taste totally fine (see note above).
- The cinnamon is in here because I read on Pinterest once that white people don’t ever use spices, so if you run across a mommy blog that doesn’t put cinnamon in sweet things, you should add it, so I added it. (I have also never regretted this advice. Feel free to steal it.) I also don’t really add a teaspoon; I add what feels correct. So add what you think is correct.
- The flour is “heaping cups” because this recipe was created at over a mile in altitude. So if you are not at an insane altitude, your heaping cups don’t have to be quite as heaping.
I’m a recipe blog now. Enjoy!