Do you want to bribe your co-workers into liking you? Do you want to show your friends that you care after they’ve gotten some bad news? Do you want something unexpectedly delicious to munch on while re-watching Sabrina the Teenage Witch in preparation for Netflix’s new Chilling Adventures of Sabrina series?
Well, then you need a really good chocolate chip cookie recipe. And the best part about chocolate chip cookie recipes is that, no matter how much I brag that mine is the best, once you have a solid base recipe, you can tweak it until it’s just the way you like it.
Personally, I’ve bastardized rachhloves cookie recipe with my reluctance to measure properly, adapted it using this ultimate guide to chocolate chip cookies, substituted some vegan ingredients, added the cheap version of my mom’s secret ingredient and, voila, summoned these ugly-delicious cookies. Take them, love them, and make them your own.
- 1/2 cup room-temperature-ish butter (or vegan stick butter substitute)
- 1 room-temperature-ish egg (or flax egg; i.e. 1 tablespoon ground flax seed mixed with 2 tablespoons water and left to sit for 10 minutes)
- 1/2 cup brown sugar (packed and rounded)
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract (real, if possible)
- 1 tablespoon of instant coffee whisked with 1 tablespoon of hot water, cooled to room temperature
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon himalayan pink sea salt (or regular salt)
- chocolate chips (one cup-ish; semi-sweet, obviously)
Cream butter, (flax)egg, brown sugar, and white sugar together with a hand mixer (or whisk). Mix in coffee and vanilla.
In a separate bowl, mix flour, baking powder, and salt. Fold dry ingredients into wet ingredients, approximately 1/3 at a time. Stir in chocolate chips last. Cover with plastic wrap and let sit in fridge until you make time to bake again, preferably at least a day later. There’s some science-based reason for this, but they’ll still be good if you bake them right away.
Preheat oven to 320 degrees.
Spoon chilled cookie dough in 1 teaspoon-ish sized balls onto a baking sheet covered in foil. Bake each tray for 9-10 minutes. Let them cool or mostly cool before moving them.