Top | Make the Bread, Buy the Butter
Isabel's Chocolate Chip Cookies
(recipe, Jennifer Reese)
Isabel would never say this is the best chocolate chip cookie in the world. She's far too sensible. But I'll say it: this is the best chocolate chip cookie in the world.
- ½ lb. (2 sticks) unsalted butter, softened
- ⅔ cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- ¾ tsp. baking soda
- 2 tsp. kosher salt
- 2 tsp. instant espresso powder
- 1½ cups semisweet chocolate chunks or chips
- 1 cup coarsely chopped walnuts or pecans, toasted
- Cream the butter until very fluffy, then cream it a little more. Add the sugars and beat well, scraping down the sides of the bowl. Beat in the eggs, one at a time. Beat in the vanilla.
- Whisk together the flours, baking soda, salt, and espresso powder. Add the flour mixture to the butter mixture in three installments, beating well each time. Stir in the chocolate and nuts.
- If you are patient and have the time, refrigerate the dough overnight. When you are ready to bake, preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
- Scoop tablespoons of dough onto the cookie sheets, 2 inches apart. Bake for 11 to 13 minutes until the cookies are firm and lightly colored. Cool on a rack and store in a cookie tin for up to a week.