These are my favorite chocolate chip cookies. I know. Everyone has their favorite chocolate chip cookie recipe, but listen to me now and believe me later, if you want something that is different from any other chocolate chip cookie, make these.
All I can say is.... it seems like people who easily resist sweets can't resist these cookies. Every time I have made them, I get so many compliments.
These cookies do not spread out while baking. They keep their rounded shape that they had when plopped onto your baking sheet.. thus the name "rocks."
Consider using really good chocolate and vanilla in these cookies. Rather than chocolate chips, I use big chocolate chunks. And the hint of espresso in the dough is amazing.
Consider using really good chocolate and vanilla in these cookies. Rather than chocolate chips, I use big chocolate chunks. And the hint of espresso in the dough is amazing.
Vanilla and Chocolate Rocks Chocolate Chunk Cookies
Yield: 24 Cookies
ingredients:
- 1 stick of unsalted butter
- 3/4 C granulated sugar
- 2 1/2 tsp of quality vanilla extract (I like Mexican vanilla)
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp espresso powder
- 1 large room temperature egg
- 1 1/2 C (6.4 oz) unbleached all purpose flour
- 12 oz semi-sweet chocolate chunks (I like the ones from King Arthur flour, but I've noticed that the grocery stores are beginning to sell them recently)
instructions:
How to cook Vanilla and Chocolate Rocks Chocolate Chunk Cookies
- Line two baking sheets with parchment
- Preheat the oven to 425 F
- In a medium to large bowl, melt the butter in the microwave
- Add the sugar, and microwave 30 seconds more
- Allow it to cool a bit, and then add the vanilla, baking powder, salt, and espresso
- Stir to combine and add the egg and stir again
- Let it cool until it's just warm, and add the flour and chocolate chunks
- Stir until it's just fully combined
- Use a tablespoon sized cookie scoop to form the cookies, or form tablespoon sized balls of dough
- Place the cookie dough balls on the two cookie sheets
- Bake the cookies, one sheet at a time, for 9 minutes and let them cool on the baking sheets
Karen's Kitchen Stories
Chocolate chip cookies are so much better with chocolate chunks! And I love the idea of adding a bit of espresso powder. These sound divine!
ReplyDeleteLove the addition of espresso - I think chocolate just tastes more chocolatey with it. Ditto on the chunks!
ReplyDeleteNice twist on chocolate chip cookies! I love the use of espresso powder.
ReplyDeleteThanks everyone! The espresso adds a really nice flavor. Not really coffee. It just enhances the chocolate.
ReplyDeleteI like the look of these and one can never have too many choc. chip cookie recipes, I can't wait to try these out!
ReplyDeleteExactly! Never too many chocolate chip cookie recipes!
DeleteI have a favorite chocolate chip cookie recipe but that doesn't mean I can't try yours. I like that they don't spread - it makes them stand out from all the rest.
ReplyDeleteI prefer dark chocolate over semi- sweet. Would you change anything in the recipe?
ReplyDeleteI've gone up to 47% liquor chunks (chocolate burgundy ones) but I bet if you went up to 65% it would be just fine. As long as they got a little melty. =)
DeletePerfect. Thank you. :)
DeleteI think I'll make these this weekend!!
ReplyDeleteAwesome Karen! I hope you like them!
DeleteYou had me at "hint of espresso" :-)
ReplyDeleteYou totally understand!
DeleteLove all the chocolate chunks in here!
ReplyDeleteThanks!
DeleteI love a good Chocolate Chip Cookie and the chunks of chocolate in your recipe are incredible!! The addition of espresso makes them a perfect match for an afternoon cuppa <3
ReplyDeleteEspresso is pretty magical with chocolate.
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