A chocolate chip cookie that really does melt in your mouth. And then on your thighs. and so on and so forth….
Yes, I’m that person. The person that writes recipe posts about eating healthy. The person that shops for Paleo/clean products and pays extra $$ for something with one less “bad” ingredient and then turns around and writes a blog post about chocolate chip cookies. I’m like 99% of Americans. I treat myself sometimes, so take a chill pill, there will be more Paleo recipes on here in the future, and some unhealthy ones too, it’s how I roll, and how most of you roll too, so let’s all cut the act in half because you know you’re itching to know more about these cookies.
Even healthy eaters need a go to classic in their arsenal of recipes. My little brother’s varsity basketball team would be so stoked to get my sweet potato brownies in their snack bags before a game, obviously. Okay, probably not, but they would like some chocolate chip cookies! That’s why you NEED to keep this recipe available. When was the last time everyone was fighting over the last piece of spinach salad with balsamic vinegar at your family Christmas? My point-exactly…Moving on…
This is the reason that I made these cookies Saturday-to feed some folks who could care less about the health benefits of their food. All of our men around here had spent the day neck deep in mud, saving the last of the big fish from our almost completely drained 8 acre fish pond (more on this later…). The lasagna that I fed them for lunch had burned itself off by 2:00 I’m sure, so I knew some warm cookies could replenish their energy stores. I had just bought a 1/2 gallon of fresh milk from our neighbors and knew that the combination would be almost too much to bear. Every chocolate cookie that I’ve ever made has been eh, good, but not an eye closed, savor every bite kind of cookie. I wanted to try something new, so I set out looking online for recipes. I didn’t find any that I liked exactly, so I combined a few (mainly just for measuring purposes i.e. how much flour do I even start with!!?) and then added some goodness of my own. They were tantalizing to say the least. Especially warm.
Sunday morning Ben and I woke and he asked me his favorite question, “What’s for breakfast?”. “Cookies“. I said as I took a big bite out of one. “No, really?“. he replied. “Well, there’s eggs in the outdoor kitchen, but I’m eating cookies” I said, and I did. I ate 4 of them. eek. And then we went to church and I had a donut afterward too during our weekly social time. and a cup of Sunny Delight. Why am I confessing all of my food sins to you? Must be the Easter feeling in the air…. I ended up bringing the rest to my parent’s house because you have to share something this good, I ate one there too. I also brought them because I didn’t want a Monday morning repeat of my dietary perfection-to say the least.
One of my ingredients isn’t easy to come by (that’s so annoying…I’m sorry) but I’ll give you a few suggestions on where to find it. Or you can drop by to borrow some of mine. I won’t mind. I ate the cookies for breakfast, remember, I would be evil to deny you that same satisfaction.
Here’s the recipe:
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon espresso powder
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 1 teaspoons vanilla extract
- 2 large eggs
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- Preheat oven to 375 F.
- Mix the flour, baking soda, salt, and espresso powder in a bowl-set aside.
- In your stand mixer-using the paddle attachment- mix together the butter and cream cheese, once blended sufficiently, add in your sugars and vanilla extract until the mixture is creamed and fluffy. Scrape your sides, and add your eggs, beating lightly until completely incorporated. Add the flour, one cup at a time, mixing well. Fold in the chocolate chips using a spatula.
- Line baking sheet with Silpat or parchment paper. Scoop equal portions (I use an Oneida cookie scoop, which is about 1 1/2 TBSP). Bake for 9 minutes. Cool on sheet, then transfer to wire rack.
- I'm the worst "room temperature" person for butter and things of this nature. I usually bake things like this spur of the moment, so popping my butter and cream cheese on a plate into the oven while it is preheating for a couple of minutes softens it enough to my liking.
- I also dislike refrigerating my dough. I know that most dough does better when chilled, and time permitting, I will, but this recipe did fine without.
- Oven times may vary! Check cookies at 9 minutes and remove if appear close to done, let them continue setting on the tray for a couple of minutes before transferring to wire rack.
Espresso powder…my frenemy. It plays hide and seek so well. I searched up and down and up and down shelves for this bad boy in early December. I NEEDED to make an espresso cookie recipe that I had found in my Southern Living Christmas cookbook from 2007. Every employee that I spoke to both in stores and on phones had no idea what I was talking about and kept referring me to the coffee sections. Well ya’ll, it ain’t in the coffee section, I’ll tell you that much. It’s a specialty baking item, and I finally found some at Sur La Table in SOHO while waiting for our dinner reservations during our New York Trip. The employee there didn’t know what I was talking about either, but I climbed the rung of the shelves until I reached the top shelf where I thought I saw it peeking over the edge. You can bet your bottom dollar that I brought that baby back to Louisiana with me. You can bet your top dollar too.
Here are your options if you live in a small town, like me:
-You can order the same brand that I have through Amazon, and pay $5.50 shipping (boo…) since it isn’t a Prime item.
-You can also order straight from Arthur Court Flour and pay around the same price ($13.95 with shipping)
-You can visit your local Williams-Sonoma or World Market (possibly) to snatch some up.
-Amazon also offers this brand, that you can add on to any order of $25.00 for free shipping!
-Call any store ahead of time to make sure that they have it in stock so that you don’t make a wasted trip…I’m not promising that the employees will know what you are talking about though. Go figure.
These would be great to make for an Easter gathering. If you can get your hands on some espresso powder, that is. Please don’t grind your own beans either, they have to be super fine, and I’d hate for you to ruin a batch of good cookies with sharp, pointy bean pieces. I have read that some people sub the espresso powder with instant coffee, and just double the amount (in this case 2 TBSP). I can’t speak to this working, but the point of the espresso powder is not to lend a coffee like taste, but rather to enhance the flavor of the chocolate….so maybe just leave it out rather than try anything crazy. K?
Yum Yum, go make you some!!