The BEST Milk Chocolate Chip Cookies EVER

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From chocolate chip cookies

The BEST Milk Chocolate Chip Cookies EVER
Adapted from In the Sweet Kitchen, by Regan Daley

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I am not lying to you when I say these are the best chocolate chip cookies you will ever have the pleasure of tasting. EVER. The addition of coffee intensifies the chocolate. The other secret to this recipe is to use a small ice cream or dough scoop - I think the one I use is about an inch to an inch and half wide. This smaller sized cookie is enough to meet any chocolate lovers craving but if you do have to reach for another (and you will) you will not feel too guilty about it.

Ingredients:

1 c. unsalted butter, at room temperature
1 c. tightly-packed light brown sugar
1/2 c. granulated sugar
2 large eggs
1 1/2 t. pure vanilla extract
3 c. plus 2 T. all-purpose flour
1 t. baking soda
1/2 t. salt
1 t. instant coffee
16 oz. good quality milk chocolate chips (I use two full bags of chips)

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What to do:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats.
2. In large bowl, cream sugars and butter until light and fluffy - about 3-4 minutes if using stand mixer.
3. Add eggs, one at a time.
4. In small bowl, dissolve coffee into vanilla.
5. Add vanilla into egg and butter mix and beat. Scrape down sides.
6. In another bowl whisk the flour, salt, baking soda until combined.
7. Add the dry ingredients to the butter mixture. Mix until just combined.
8. Add the chips.
9. Using hands (make size of walnut) or preferably small ice cream scoop place cookies on sheets.
10. Bake approximately 12 minutes. They should be golden and not too firm.
11. Cool 5 minuts and remove to racks to continue cooling.
12. Enjoy!

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