chocolate chip cookies

Is there anything more comforting in the whole wide world than warm, hot-out-the-oven, ooey, gooey, chocolate chip cookies? Nothing makes your home smell more inviting, your belly more satisfied, and your heart more full. When you find out someone had a bad day, and you want to cheer them up, make these. If you’re celebrating a birthday or anniversary, make these. If you’re just feeling naughty and want to sit in front of the TV with a tray straight out the oven, make these! The sweet, melty chocolate with the deep coffee flavors and umami from the salt make this chocolate chip cookie unforgettably delicious. Basically just MAKE THESE!  

The coffee and Kahlúa in these cookies support the chocolate flavor and lift it to a totally new dimension. As our queen, Ina Garten, always says, “You don’t taste the coffee, but it makes the chocolate taste better.” Also, the addition of the extra salt (most cookie recipes only call for 1/2 tsp) creates that deep, rounded flavor that makes you ask yourself, “What is that?” The chewy texture will remain even a few days after baking—these cookies are not dry and crumbly, they’re soft and chewy—just the way we want them. These sort of tricks and nuances have been developed and tweaked through the years to culminate in this oh-yea-baby chocolate chip cookie.

Serving: 24 “mmm that’s good” chocolate chip cookies


2 1/4 cups all-purpose flour

1 tsp baking soda

1 cup room temperature butter (2 sticks)

3/4 cup brown sugar

3/4 cup granulated sugar

1  large egg

1 tsp vanilla

1 tsp coffee flavored liqueur, we use Kahlúa

1 tsp coffee grounds

1 tsp salt

2 cups semi-sweet chocolate chips 


Preheat the oven to 375°F.

Make the cookie dough. In a large bowl, sift together the flour and baking soda. Set aside. In a stand mixer, fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 5 minutes. Add the egg, vanilla, Kahlúa, coffee, and salt, and mix on medium speed until combined. Add the dry ingredients, and mix on low until the flour mixture has been fully incorporated. Mix in the chocolate chips.

Scoop the batter using a 1 1/2 inch ice cream scoop (if you don’t have, it’s about 1 heaping tbs) onto a lined baking sheet. Space them out, so they have room to spread out when they bake (we do about 9 per large baking sheet). Bake for 8-12 minutes, rotating halfway through, until the cookies are golden but slightly blonde, not too dark, and the edges have browned slightly. Take the cookies out of the oven and allow to cool on the baking sheet for 5 minutes. Then, using a spatula, move them to a wire rack to finish cooling completely. Repeat these steps until all the cookie batter has been scooped, baked, and cooled. 

These are best after allowing to cool fully and rest for a bit, but we totally understand if you can’t wait and need to eat them hot-out-the-oven!

**You could line 3 baking sheets and bake them all at once. This takes less time, but we find it doesn’t yield as good of a product. The temperature of the oven decreases with everything in there, and they don’t have an even bake—the top ones are too dark while the bottom and middle are still under. If you keep rotating them around the oven, that would help make for a more even bake, but be careful not to lose too much heat when opening the oven door all the time! 

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