Ah, yes. The chocolate chip cookie. Everyone who bakes has their own signature or go-to recipe and you’ll be hard pressed to find a soul out there that doesn’t enjoy a fresh one right out of the oven.

I don’t call my recipe “THE” chocolate chip cookie because I know it’s better than all the other ones out there, but rather because, after plenty of trial and error with a bunch of recipes, I simply enjoy this one the most.

The flavor of the cookie is exactly what I want: buttery, sweet, and somewhat nutty. The different types of chocolate adds a great level of complexity, and the espresso powder further accentuates that flavor. And who doesn’t love a good bit of sea salt on there?

For me, this is perfection. So why not give it a try?

THE Chocolate Chip Cookie

Ingredients:

2 ½ Cups AP Flour

2 tbsp. Cornstarch

1 tsp. Kosher Salt

1 tsp. Baking Soda

1 tsp. Espresso Powder

1/2 tsp. Ground Cinnamon

1 Cup Unsalted Butter, at room temperature

1 Cup Granulated Sugar

1 Cup Light Brown Sugar, packed

2 Large Eggs, at room temperature

2 tsp. Vanilla Extract

8 oz. Semi-Sweet Chocolate, chopped

4 oz. Milk Chocolate, chopped

4 oz. Dark Chocolate, chopped

Flake Sea Salt (yes, it’s necessary)

Steps:

1. In a large bowl, sift together the dry ingredients, (flour, cornstarch, salt, baking soda, espresso powder). Set aside.

2. In a bowl attached to a stand mixer, cream together the sugars and butter until light and fluffy, (beat for 3-5 minutes, slowly increasing to medium speed).

3. Add the vanilla, one egg, then stir until just combined. Add the next egg and stir until just incorporated.

4. In two additions, mix in the dry ingredients at low speed until just combined, stopping to scrape the sides of the bowl as needed.

5. By hand with a rubber spatula, fold in all of the chopped chocolate until evenly distributed throughout the dough.

6. Turn dough ball out onto layer of plastic wrap and wrap tightly. Place in fridge and chill for 24-72 hours. (The longer, the better!)

7. After dough has chilled, separate into small, evenly-sized balls. (These can range from 2 tablespoons to ⅓ Cup per ball; I like right around ¼ Cup per ball.) Place these on a plate, cover with plastic wrap, and keep in the fridge until just before baking.

8. Preheat oven to 350 degrees F and adjust the rack to the center position.

9. Thoroughly grease a baking tray with unsalted butter and arrange dough balls on the tray, giving plenty of space between each, (maybe only 4-5 per tray). Before baking, lightly flatten each ball so it looks like a very thick puck.

10. Bake in preheated oven for 13-16 minutes, or until golden brown at the edges and cooked through to the center, turning tray once halfway through the bake time.

11. Remove from oven and immediately top each cookie with a pinch of flake sea salt.

12. Let cool in the pan for about 20 minutes then transfer to a plate, (best enjoyed fresh and warm).

13. Enjoy!