Thanks, Kate!
iON’s Chocolate Chip Cookies
26 March 2016
Equipment:
- Mixing bowl
- Baking pan
- Spatula or wooden spoon
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups tightly packed brown sugar
- 2 sticks (1 cup) butter, softened
- 2 tablespoons heavy cream
- 1 teaspoon mocha powder (or espresso powder)
- Chocolate chips (amount to your preference)
- Optional: macadamia nuts (chopped, as desired)
Directions:
- Preheat and prepare: Preheat your oven to 350°F (175°C). Lightly grease a baking pan or line it with parchment paper.
- Mix dry ingredients: In a mixing bowl, whisk together the flour and baking powder. Set aside.
- Cream the sugar and butter: In a separate bowl, cream the brown sugar and softened butter until smooth and fluffy.
- Combine the dough: Add the creamed sugar and butter to the dry ingredients. Work the mixture with your hands or a sturdy spoon until it forms a firm, tight dough. There’s no need to add liquid at this stage—just keep working it until it holds together.
- Add wet and extras: Drizzle in the heavy cream, then gently mix in the chocolate chips, mocha powder, and macadamia nuts (if using). Be careful not to overwork the dough.
- Shape and chill: Form the dough into a log shape. Wrap it in plastic wrap and refrigerate or freeze until firm, about 1–2 hours.
- Slice and bake: Slice the chilled dough into cookie-sized discs and arrange them on the prepared baking pan, leaving enough space for spreading. Bake in the preheated oven for 12 minutes, or until the edges are golden brown.
- Cool and enjoy: Let the cookies cool on the baking pan for 5 minutes, then transfer to a wire rack to cool completely (if you can resist eating them warm).
