Go now and take your favorite chocolate chip recipe that you “love” and destroy it like it’s a bad break up letter you never want to see again. I’m just kidding. But really you don’t know what chocolate chip cookie love is until you have tried this recipe. I’m pretty confident these cookies are just that good that you will rid your life of whatever chocolate chip cookie recipe you consider to be the best without ever looking back. I did. Search my blog and you will notice I have deleted my old chocolate chip cookie recipe. It is nowhere to be found, for good reason, these.
Truthfully I cannot believe I am sharing this recipe with the world. I think this recipe could make millions =). These are my masterpiece. I have spent what feels like decades trying every chocolate chip recipe out there and every trick, along with every fancy ingredient. I have spent hours pondering what would create the perfect chocolate chip cookie. How could it be done, and what hadn’t been done before?
So, you most likely noticed I mentioned a whopping FIVE secret ingredients, yes five! Here they are:
1. Chilled butter, nearly every cookie recipe out there calls for softened butter. Not here.
2. Molasses, I use this because why buy brown sugar when you can make your own brown sugar for nearly half the cost, and fresh?
3. Vanilla bean paste, this gives the cookies that fresh, gourmet vanilla flavor with the fancy vanilla bean speckles.
4. Cornstarch, yes this has been done before, this ones not really so secret anymore. These lend good texture.
5. I saved the best for last: COFFEE CREAMER POWDER. Yes coffee cream powder. These give the cookie an incredible almost creamy texture, keeping them moist and giving them just one more punch of flavor.
It hit me one day, finally, when I was on vacation, to try this ingredient. It didn’t hit me until then because I don’t even drink coffee so I never buy coffee creamer powder. I’ve tried so many ingredients before, browned butter, sour cream, shortening, melted butter, dry milk, cream cheese, pudding mix and even those long refrigeration required recipes (really who can wait that long for a cookie?). Then I saw it, the coffee creamer powder and I knew this was going to be good.
To me the chocolate chip cookie you make says a lot about what kind of cook and baker you are. Do you play it safe and stick with the recipe on the back of the chocolate chip bag and just accept it as the best? Do you buy the pre-made cookie dough at the grocery store? Do you experiment and add unusual ingredients? Are you willing to try alternate recipes and tips? Well, that is one reason I created these. I want these to show you what I am about as a cook and baker. I love creating and experimenting! I’m not afraid of the failures because I know somewhere along the way I will find my successes. I like to be different and bold. I like to make cooking exciting for people and help people find confidence in the kitchen. And mostly I love to see the smile of satisfaction the food I create puts on peoples faces, and how it brings family and friends together to enjoy great times and build memories. I mean come on, at a party is the food ever not the center of attention =)?
I hope you thoroughly enjoy this recipe and share it with everyone you know, because good food is made to be shared.
So thick and moist…
- 1 1/2 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chilled butter, diced into cubes
- 1 cup minus 2 Tbsp granulated sugar
- 1 1/2 tsp molasses
- 2 1/2 Tbsp original or french vanilla coffee creamer powder*
- 1 large egg
- 1 1/2 tsp vanilla bean paste or substitute 1 tsp vanilla extract
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, cream together chilled butter, sugar, molasses and coffee creamer powder until well blended and slightly fluffy, about 4 minutes. Stir in egg and vanilla bean paste. Slowly add in dry ingredients and mix until well incorporated (mixture will be very thick). Mix in milk chocolate and semi-sweet chocolate chips. Form dough into about 2 1/2 tablespoon balls (a bit larger than a golf ball), then drop 8 per sheet onto buttered cookie sheets. Bake 10-11 minutes, until edges are very lightly golden. Cool on cookie sheet several minutes before transferring to wire rack to cool. Store in an airtight container. To enjoy warm cookies later on, pop cookie in the microwave for 10 seconds if desired.
- Recipe Source: Cooking Classy
*This is NOT liquid coffee creamer, that would most certainly yield entirely different results. Also, don't use light. I have tried both flavors, original and french vanilla and love both. The french vanilla adds one more layer of flavor, it's delish.