LINK TO RECIPE
No link on this one! This is a recipe developed by several members of my high-school jazz band ensemble (a.k.a The Doughminators)
WHY I WANTED TO TRY THIS
Who doesn’t love chocolate chip cookies, especially when freshly baked. Good friends, good memories, and yummy cookies…what more could you want?
RESULTS, REVIEW & TIPS
- I like using the “enjoy life” brand of dairy free chocolate chips https://enjoylifefoods.com/products/semi-sweet-chocolate-mini-chips-1
- Serve at your next after school practice of great for Friendsgiving!
INGREDIENTS:
- 2 1/4 cups flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 sticks of butter
- 2 large eggs
- 1 (plus a little bit extra) tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- (secret ingredient) 1 tsp instant espresso or espresso powder
- 1 package of non-dairy chocolate chips
INSTRUCTIONS:
- Melt butter over medium sauce pan until the milk solids are nicely browned, remove from heat and pour into a bowl over another bowl with ice water.
- Whip until cooled and fluffy
- In a stand mixer, whip butter and add both sugars. Whip until fluffy
- Add vanilla and whip again until nicely incorporated
- Add eggs one at a time and whip again until fluffy
- Combine flour, salt, baking soda, and espresso in a container, mix evenly
- Gradually incorporate wet and dry then add chocolate chips
- If you have the patience, chill dough in fridge for 1 day
- Scoop dough onto cookie sheet and bake at 350F for 11 minutes