The BEST Chocolate Chip Cookie Recipe

This recipe was given to me by my wonderful friend, Karen of Huckleberry Karen Designs. It's her friend's recipe, and although I've made A LOT of chocolate chip cookies in my lifetime, these are the best. And I am a tough critic. Enjoy.


C H O C O L A T E C H I P C O O K I E S

These oversized cookies rely on melted butter and an extra yolk to keep
their texture soft. To ensure proper texture, cool them on the cookie
sheet.

2 cups + 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 tbsp ground instant coffee
12 tbsp unsalted butter (1.5 sticks) -- melted + cooled until warm
1 cup packed brown sugar
1/2 cup granulated sugar
1 larg egg + 1 egg yolk
1 tbsp vanilla extract
1 cup semisweet chocolate chips

1. Adjust oven racks to upper- and lower-middle positions + heat oven to
325 degrees. Line two large cookie sheets with parchment paper.

2. Whisk flour, baking soda, salt + ground coffee together in medium
bowl; set aside.

3. Either by hand or with electric mixer, mix butter and sugars until
thoroughly blended. Beat in egg, yolk + vanilla until combined. Add dry
ingredients + beat at low speed just until combined. Stir in chips.

4. Spoon about 1/4 cup balls of dough onto cookie sheets, leaving 2.5"
between balls. Bake 15-18 minutes, until light golden brown. Cool
cookies on sheets. When cooled, peel cookies from parchment.

Side note: the cookies don't have to be HUGE like it says in step 4. 1/4 ball of dough is a lot. I've tried making them smaller and they turn out fine. I, however, do enjoy the big ones. :)