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When you think of the classic baking recipes, you think of a vanilla cake, a chocolate brownie, apple pie and a chocolate chip cookie. You can never go wrong with the classic, or basic recipes. They can bring back feelings of comfort and joy. Also, some times you just crave the simple sweets.
The bake of the week is a classic chocolate chip cookie, but with a caffeinated spin. I wanted to make my normal chocolate chip walnut recipe, but add just a little something else to make it a bit more exciting. Espresso powder was my addition of choice this time. Chocolate chip cookies are great because it’s easy to jazz them up with a small addition. There are so many different things that could be added such as white chocolate chips, macadamia nuts, pretzels, peanut butter, cookie butter- the list of things you can add is long.
The fun thing about baking is that you can be creative and you don’t have to start from scratch, you can start by making small changes to your basic recipes. When you have a favorite cupcake recipe, just changing up the frosting on top can make a big difference, then you can start adding filling and poof, a new recipe! My latest baking dreams include combining two different baking items, like an apple crisp pie or a cookie crust tart with pie filling (don’t be surprised if a future post is one of those concoctions).
So my chocolate chip cookie recipe is one I just can’t live without. I am a sucker for dark chocolate, so I typically use dark chocolate chips. I am just a huge fan. You can use which ever chip your heart desires. This time around, I had a little bit of dark chocolate chips on hand and about a half a bag of semi sweet mini chocolate chips. I threw them all in there for a little extra chocolate love. Chopped walnuts are always classic, but you could add any type of nut. I haven’t tried it, but I bet candied pecans would be amazing. Then I added the espresso powder. This round I did just a little bit, not having added to a cookie recipe before. I didn’t want to over do it for my first time. The recipe below has more espresso powder than what I put in mine. In the end, I wish I had added more. I added roughly 3-5 tablespoons. Next time, I would add a bit more. These cookies still came out chocolatey and gooey. So I still call it a win. Of course, those who tried them also agreed.
Dream up which ever flavor combos make your heart happy and add them to your favorite classic recipes. It’s easy to do while changing up the classics. Baking doesn’t need to be complicated, it just needs to be enjoyable.
Chocolate Chip Cookies
Ingredients
- 2 1/4 cups AP flour
- 1 tsp Baking soda
- 1/4 tsp Baking powder
- 1 tsp Sea salt
- 1 cup (2 sticks) Butter, room temperature
- 1/2 cup Sugar
- 1 cup, packed Brown sugar
- 3 tsp Vanilla extract
- 2 Large eggs
- 2 cups Any type of chocolate chip that you love. I use 53% cacao dark chocolate chips
- 1/4-1/2 cup Espresso Powder
- 1/2-1 cup Chopped walnuts, or any nuts you prefer
Instructions
- Preheat your oven to 375°. Line a baking sheet or two with parchment paper.
- In a bowl, mix all the dry ingredients – flour, baking soda, baking powder and salt. Put to the side.
- In another bowl, or in a mixer bowl, cream together your butter and sugars.
- Add the vanilla and eggs. Using a spatula, scrap down the sides of the bowl and continue to mix until thoroughly incorporated.
- With your mixer on a low speed, add the dry ingredients to the wet ingredients, just until the dough comes together. Do not over mix.
- Mix in the nuts, chips and espresso powder, just enough to get them dispersed throughout the dough.
- Place dough in the refrigerator for 30 minutes. This helps the cookies from flattening.
- Place heaping spoonfuls of dough on to the prepared baking sheet. The size isn't super important, but I did about 2 tablespoons of dough per cookie. Just keep in mind the more dough, the longer they should bake.
- Bake for 10-15 minutes. Once the edges are a golden brown, they should be good. Let them cool on the baking sheet for about 10 minutes before moving them to a cooling rack.