Chocolate Chunk Cookies with Coffee Extract
Chewy Chocolate Chunk Cookies
Servings 16
Cost 5
Ingredients
- 1 stick ½ cup unsalted butter, softened (114 grams)
- ½ cup very firmly packed light brown sugar 98 grams
- ½ cup granulated sugar 98 grams
- 1 teaspoon vanilla
- 1 teaspoon coffee extract
- 1 large egg 50 grams
- ½ teaspoon baking soda
- ⅜ teaspoon salt
- 1 cup plus 2 tablespoons all-purpose flour 160-175 grams
- 4 to 6 ounces chopped dark or hazelnut dark chocolate
Instructions
- Using an electric mixer, beat the butter and both sugars for about 4 minutes or until light and fluffy. Beat in the vanilla and coffee extract. Add the egg and stir until mixed, then beat for a minute on high, scraping bowl. Beat in the baking soda and salt, then add the flour and stir with a heavy duty scraper until well blended.
- Stir in the chopped chocolate.
- Drop dough by heaping tablespoons onto a foil lined plate and chill the dough balls for about 3 hours or until ready to bake.
- Preheat oven to 350 degrees F. Arrange dough balls 2 ½ inches apart on a parchment lined baking sheet and bake for 10-12 minutes or until edges are browned and middles appear almost set. Allow them to cool on the baking sheet, then carefully remove
Notes
To make a giant cookie, weigh out 5 ounce portions of dough and shape them into tight little 2 ½ to 3 inch circles. Put in a 350 degree oven, then turn heat down to 325 and bake for about 20 minutes (check at 17) or until edges are brown. Let cool completely on the baking sheet.