Christy Cookies

I have made so many chocolate chip cookie recipes over the years, and I just have never found the perfect one until now.  This recipe is by far the BEST Chocolate Chip cookie recipe I have ever made. The cookies come out perfectly every time, and they taste incredible.  The cookies are even good the next day.  Although, at my house they don’t seem to hang out that long. 

My son’s friends call them “Christy Cookies”, and everyone always wants the recipe. I readily give it out to everyone that asks, but they always complain that they don’t turn out the same as when I make them. You have to follow the recipe EXACTLY; you can’t skip steps or miss anything in the mix. 

This post is for my boys and all of their friends- especially Hayden, Luca and Guilio.

*Special thanks to my husband Ryan for buying me my Wolfe range, and for all of the time we have spent at the Sub Zero/ Wolfe Showroom going to classes and getting recipes. 

Ingredients:

1 cup + 2 teaspoons unsalted butter, softened (room temperature)
2 cups firmly packed brown sugar
½ cup sugar
2 large eggs (room temperature)
1½ teaspoons vanilla
2 teaspoons strong brewed coffee
3½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoons salt
3 cups semi-sweet chocolate chips

Directions:

Preheat oven to 325° on the convection setting.

Line three baking sheets with parchment paper.

In a mixer bowl, cream the butter with sugars until smooth.
Add eggs one at a time, scraping the bowl after each egg. Add vanilla and coffee; continue to mix on medium high speed until the mixture is light and fluffy. Sift or whisk together the flour, baking soda, baking powder and salt. Add the mixture to the bowl with the mixer stopped. Then mix until everything is combined. Next, stop the mixer and scrape the bowl. Add in the chocolate chips and then mix on low speed for 10 seconds. 

Place 3-Tablespoon mounds on baking sheets, 12 mounds per sheet. Bake about 15 minutes or until done.

Recipe: Courtesy of Wolfe/Sub-Zero