Recipe: Best Chocolate Chip Cookies
Makes about 2 dozen cookies


When it comes to baking Chocolate Chip Cookies I have three secrets that will turn your regular cookies into super-delicious, best chocolate chip cookies ever!  You need two kinds of salt, ground espresso powder, and time.  Use a coarse sea salt when making the cookie dough, but also sprinkle a flaked sea salt (I use The Spice and Tea Exchange Cyprus Flake Salt) on the formed cookies before they go into the oven.  The sea salt in the dough helps to make all the ingredients shine, and the flaked sea salt on the cookie just adds the right amount of contrast to the sweet cookie and semi-sweet morsels.  I add espresso powder to really bump up the overall chocolate flavor, which is what the hint of bitter coffee does by shutting down the palate and really concentrating that chocolaty goodness on the palate.  Finally, time.  This is the tough part, but I promise if you let your cookie dough rest a full 36 hours, the flavor really develop; the cookie dough even takes on a richer looking color.  If you start your cookie dough mid-week, you’ll have the best cookies ever! by the weekend.





1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse sea salt (I use TSTE LaBaleine Sea Salt*)
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 1/2 teaspoons instant espresso coffee powder
TSTE Cyprus Flake Salt*, to garnish (optional, but worth trying!) 

*The Spice and Tea Exchange (TSTE) products are available online at The Spice and Tea Exchange, (  Use “donna1” at check out for your special FOX43 viewer discount.



In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Use a whisk to mix and combine the ingredients. Set aside.


In a mixing bowl (and you can use your stand mixer fitted with the paddle attachment), combine the butter, brown sugar, and granulated sugar. Beat on medium speed for about 1-2 minutes, until the mixture is fluffy. Turn the speed to low (if using a stand mixer) and beat in the egg; when combined add the vanilla. Continue beating until combined.




Add the flour mixture to the wet mixture (while mixing at a slow speed for the stand mixer or in a few additions if mixing by hand). Once combined (do not over mix!) add in the chocolate chips, and espresso powder. Mix until everything is distributed, about 15 to 20 seconds longer. Cover the dough and set in the refrigerator to rest for a minimum of 24 hours, or as long as 36 hours.


Preheat the oven to 325°F (a convection setting works great at this temperature but is not necessary; the convection oven will help cookie edges get nice and crisp while the interior stays nice and moist.  Reduce cooking time by about 3 minutes).  Prepare a cookie sheet by lining with non-stick parchment paper.


Remove the chilled and rested cookie dough from the refrigerator. Use about 2 to 3 tablespoons of dough per cookie, and drop the cookie dough onto the prepared cookie sheet about 4 inches apart. Crush a bit of Flake Salt between your fingers and sprinkle a bit onto each mound (optional, but worth trying!).  Using your fingers or a spatula, press on the center of the dough and gently spread the dough out into 2- to 3-inch circles. Place in the preheated oven and bake for 18 to 20 minutes (or about 16 minutes at the convection setting) or until the cookies are nicely browned around the edges.  Remove from the oven and let cool for about 2 minutes.  Remove to a cooling rack; serve cookies warm.