Chip’s Ahoy! Chocolate Chip Cookies | Recipe | Kitchen Stories

Ingredients

• Step 1/15 ⅛ cup bread flour ⅛ cup all-purpose flour ¼ tsp salt ⅛ tsp baking soda In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
• ⅛ cup bread flour
• ⅛ cup all-purpose flour
• ¼ tsp salt
• ⅛ tsp baking soda
• Step 2/15 ⅛ cup unsalted butter (diced) In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
• ⅛ cup unsalted butter (diced)
• ¼ tbsp water (lukewarm)
• ⅛ cup dark brown sugar
• ⅛ cup sugar
• ¼ tsp vanilla extract
• ⅛ tsp instant espresso powder
• Step 7/15 ⅛ egg ⅛ egg yolk Add the egg and yolk and beat until incorporated.
• ⅛ egg
• ⅛ egg yolk
• Step 9/15 ⅛ cup semi-sweet chocolate chip ½ oz dark chocolate (chopped) Using a wooden spoon, fold the chocolate chips and chunks into the dough.
• ⅛ cup semi-sweet chocolate chip
• ½ oz dark chocolate (chopped)
• Step 10/15 Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
• Step 11/15 For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
• Step 12/15 Preheat the oven to 350˚F (180˚C).
• Step 13/15 Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
• Step 14/15 Bake in a preheated oven for 12-14 minutes.
• Step 15/15 Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.