Thursday, November 11, 2010

BearNaked Dark Chocolate Chip


  • 1/2 cup (1 stick) butter, softened
  • 1 cup light brown sugar
  • 3 tablespoons sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons instant espresso  powder
  • 1 1/2 cups dark chocolate chips


Preheat oven to 300 degrees F.

Cream the butter with the sugars using mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla ,beat for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a #40 scoop or a 2-tablespoon measure, place dough onto a parchment-lined cookie sheet about 3 inches apart. Gently press down on the cookie with the back of a spoon (I use a shot glass) to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Serve warm with a glass of ice cold milk......

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