Chocolate Chip Cookies

RECIPE

Servings 24 medium cookies | Prep Time 20 minutes | Total Time 1 1/2 hours

INGREDIENTS

 1 stick unsalted butter, room temperature

1/4 cup white sugar

1/4 cup dark brown sugar

1 T light brown sugar

1 T corn syrup

1 large egg

1 teaspoon vanilla extract

180 g all-purpose flour (approximately 1 1/2 cups)

1/4 teaspoon espresso powder

1/2 teaspoon baking soda

¼ tsp pink fine himalayan salt

200 g Guittard Semisweet Chocolate Baking Chips (46%)

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1/4 tsp pink fine himalyan salt for sprinkling on top prior to baking

DIRECTIONS

1.    Preheat oven to 375 Degrees Fahrenheit.

2.    Line cookie sheets with parchment paper.

3.    Cream the butter, corn syrup, and sugars, until light and fluffy, using electric stand mixer set to low.

4.    Add the egg and vanilla extract and mix on medium to fully blend.

5.    In a separate large bowl, whisk together flour, espresso powder, baking soda, and salt. With the mixer set on low, add the flour mixture into the wet ingredients and beat together to combine.

6.    By hand stir in the chocolate chips until well combined.

7.    Scoop out cookie dough in 2 Tablespoon sized dough balls and place onto parchment paper about an inch and a half apart from one another.

8.    Bake cookies until the tops and edges of the cookies are just starting to turn brown, about 8 minutes, depending on how chewy or crispy you like them.  They should still glisten a little.

9.    Remove from the hot cookie sheet with a spatula and place on a wire rack to cool completely before serving.