I know every food blogger claims they have the best chocolate cookie recipe, and I am joining that league. This recipe was a late-night, frantic adaptation of Thalia Ho’s Classic Chocolate Chip Cookies, but I ran out of all-purpose flour at 87 grams. I don’t know if it’s the whole wheat pastry flour that did the trick, but these cookies turned out flawless. And they don’t require overnight chilling!

Ingredients:
177 grams (about 1.5 cup) all-purpose flour

OR if you have: 77 g all-purpose flour; 100g pastry flour

3/4 teaspoon baking powder

1/2 teaspoon espresso powder

1/2 teaspoon baking soda

1/4 salt

125 grams salted butter, cubed and at room temperature

87 grams granulated sugar

63 grams light brown sugar

1 egg, room temperature 

2 tsp vanilla bean extract

200 grams semisweet  chocolate, roughly chopped

1. Combine the dry ingredients and set aside. Using a stand mixer on medium speed or an electric whisk, whip the butter and sugars together for 5 minutes, until pale and fluffy.

2. Then add the egg and vanilla and whip until combined. Add the dry ingredients, one half at a time, and whisk until just combined.

3. Fold in the chocolate chips using a rubber spatula. 

4. Preheat the oven to 350. The dough should be sticky, so refrigerate for 30 minutes (covered the bowl with plastic wrap) before using a cookie scoop to shape into balls.

5. Add the cookie dough to a parchment lined baking sheet and bake for 12-15 minutes, until golden brown on the edges.