When thinking about what compliments a warm, gooey chocolate chip cookie, several delightful options come to mind. Imagine enjoying these fresh cookies with a tall glass of cold milk—there’s an undeniable comfort in the classic pairing. Or, perhaps a scoop of creamy vanilla ice cream perched atop a freshly baked cookie could take your dessert to a whole new level.

Another lovely combination could be your favorite cup of coffee or a rich hot chocolate, especially during those cozy evening sit-downs or chilly winter nights. If you’re feeling adventurous, a sprinkle of sea salt combined with a pinch of chili powder enhances the flavor profile of the cookies and can create a unique taste experience. Even a side of fresh fruit—like strawberries or raspberries—can add a refreshing hint to the indulgent chocolate cookies.

We all have that one recipe that defines our childhood or special moments. For me, it’s Kristin John’s chocolate chip cookie recipe. This isn’t just any cookie—it’s a soft, chewy, thick masterpiece that whispers sweet nothings to your palate. Kristin, a registered dietitian and food blogger, has put her heart into these cookies. After experimenting with various ingredients, she landed on a combination that delivers each time.

In this guide, you’ll discover the magic of Kristin’s recipe, along with insights that will turn you into a cookie connoisseur yourself. I’ll also share my personal experience as a trusted taste-tester. So, roll up your sleeves. Let’s dive into the sweet world of chocolate chip cookies.

What is Kristin John’s Chocolate Chip Cookie?

Kristin’s chocolate chip cookie recipe is a culmination of lots of love and thoughtful selection of ingredients. The foundation rests on a base of soft unsalted butter and rich brown sugar. These cookies stand out thanks to the addition of espresso powder and ground cinnamon, which elevate the classic flavor combination to a new dimension.

This recipe calls for bittersweet chocolate, chopped pecans, and layers of flour, baking powder, and other pantry staples that work harmoniously together. Each bite is an adventure, with the chocolate melting in your mouth while the nuts add a delightful crunch.

What Makes This Recipe Different From Other Chocolate Chip Cookie Recipe?

Many chocolate chip cookie recipes stick to the basics: sugar, flour, butter, and chocolate. Kristin’s recipe, however, breaks the mold in a few key areas. The use of espresso powder not only enhances the flavor of the chocolate but also adds depth. You’ll notice it right away—that kiss of coffee goodness that rounds out the sweetness.

The inclusion of pecans gives each cookie an element of surprise, providing a crunchy texture that contrasts beautifully with the melting chocolate. Lastly, the combination of both brown and granulated sugars creates a perfect balance of flavor and chewiness. You get the softness from the brown sugar while the granulated sugar assists in that lovely golden-brown crust.

How Does It Taste?

Let me share a little secret: each time I bake these cookies, the results bring smiles and nostalgia. The moment you take a bite, the chocolate floods your senses, and the warmth of the freshly baked cookie envelops you. The slight hint of espresso makes the chocolate pop—no one would guess it’s coffee unless you tell them.

The texture is divine. A crispy edge leads to a soft, chewy center—it’s the perfect balance. The pecans surprise you with their crunch while the cinnamon dances softly on your taste buds. It’s a flavor experience that feels like nostalgia, reminding you of cold winter evenings by the fire with family.

Ingredients You’ll Need To Make This Dish

Here’s a list of what you’ll need:

• 1 cup unsalted butter (room temperature)
• 2 teaspoons vanilla bean paste
• 2 large eggs
• 1 ½ cups packed dark brown sugar
• ½ cup granulated sugar
• 330g bittersweet chocolate, plus a few large chunks reserved for topping
• 1 cup coarsely chopped pecans
• 3 ¼ cups all-purpose flour
• 1 ¼ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 tablespoon espresso powder
• 1 teaspoon ground cinnamon

Step-by-Step Instructions

Step 1: Gather Your Ingredients

Start by measuring out all your ingredients. Make sure your butter is at room temperature. It makes a world of difference in the end result. Gather your dry ingredients—the flour, baking powder, baking soda, espresso powder, ground cinnamon, and sea salt—into one bowl.

Step 2: Cream the Butter and Sugars

In a stand mixer or a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat this mixture on medium speed until it’s light and fluffy, about 3 minutes. This step is crucial. It introduces air into the mixture, which leads to a lighter cookie.

Step 3: Add the Eggs and Vanilla

Once your butter and sugar mixture is ready, add the eggs, one at a time. Mix well after each addition. Then, pour in the vanilla bean paste. This ingredient is a game-changer—it adds an authentic depth of flavor that pure vanilla extract just cannot match.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, espresso powder, and ground cinnamon. Slowly add this dry mixture to the wet mixture, using a spatula or low-speed mixer setting to combine. Be careful not to overmix; you only want to blend until there are no visible streaks of flour.

Step 5: Fold in the Chocolate and Pecans

Now’s the fun part! Gently fold in the coarsely chopped bittersweet chocolate and pecans. For a delectable treat, reserve a few chunks of chocolate to place on top of the cookies before baking. It makes for a gorgeous presentation.

Step 6: Chill the Dough

Cover your bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling helps the cookies maintain their shape during baking and enhances the flavors.

Step 7: Preheat the Oven

While the dough chills, preheat your oven to 350°F (175°C). You want it hot and ready for those cookies!

Step 8: Scoop and Bake

Using a cookie scoop or spoon, drop heaping tablespoons of dough onto a parchment-lined baking sheet. Leave space between each cookie to allow them to spread. Bake for 10-12 minutes, or until the edges turn golden brown and the centers appear slightly underbaked.

Step 9: Let Them Rest

Remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This “resting” time allows them to firm up a little while keeping that tender center.

Tips & Tricks On Making Kristin John’s Chocolate Chip Cookie

• Use Fresh Ingredients: Always ensure your ingredients, particularly baking powder and baking soda, are fresh for the best results.
• Check Your Oven Temperature: Ovens can be off by quite a bit. Use an oven thermometer to ensure it’s calibrated correctly for even baking.
• Experiment with Chocolate: While the recipe calls for bittersweet chocolate, feel free to mix in semi-sweet or dark chocolate, or even white chips for a fun twist.
• Don’t Skip the Chilling: This step is crucial. It greatly improves the texture and flavor of your cookies.
• Use Quality Pans: A heavy-duty baking sheet gives the best results; the cookies will bake evenly, preventing burnt bottoms.

Nutrition Information

How Do I Store This Dish?

To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week. If you want them to last longer, consider freezing them. Place layers of parchment paper between cookies, then store in a freezer-safe bag for up to three months. When you want one (or five), simply thaw them in the microwave for a few seconds.

What Other Substitutes Can You Use in Kristin John’s Chocolate Chip Cookie Recipe?

• Omit the Nuts: If someone in your household has allergies, simply leave out the pecans. You can double the chocolate for an extra indulgent treat.
• Use Different Flours: If you’re gluten intolerant, substitute all-purpose flour with a gluten-free blend or almond flour. Just keep in mind that the texture may vary slightly.
• Coconut Sugar: Instead of brown sugar, try coconut sugar for a slightly different flavor and a more wholesome approach.
• Dairy-Free Option: Use vegan butter and dairy-free chocolate chips for a totally dairy-free cookie.
• Flavored Extracts: Swap the vanilla bean paste with almond extract for a nutty twist that complements the pecans wonderfully.

Pamela Dunlap

Kristin Johns Chocolate Chip Cookie Recipe

When thinking about what compliments a warm, gooey chocolate chip cookie, several delightful options come to mind.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Calories: 143

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 cup unsalted butter room temperature
• 2 teaspoons vanilla bean paste
• 2 large eggs
• 1 ½ cups packed dark brown sugar
• ½ cup granulated sugar
• 330 g bittersweet chocolate plus a few large chunks reserved for topping
• 1 cup coarsely chopped pecans
• 3 ¼ cups all-purpose flour
• 1 ¼ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 tablespoon espresso powder
• 1 teaspoon ground cinnamon

Equipment

• Stand mixer
• Spatula
• Plastic wrap

Method

 

1. Start by measuring out all your ingredients. Make sure your butter is at room temperature. It makes a world of difference in the end result. Gather your dry ingredients—the flour, baking powder, baking soda, espresso powder, ground cinnamon, and sea salt—into one bowl.
2. In a stand mixer or a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat this mixture on medium speed until it’s light and fluffy, about 3 minutes. This step is crucial. It introduces air into the mixture, which leads to a lighter cookie.
3. Once your butter and sugar mixture is ready, add the eggs, one at a time. Mix well after each addition. Then, pour in the vanilla bean paste. This ingredient is a game-changer—it adds an authentic depth of flavor that pure vanilla extract just cannot match.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, espresso powder, and ground cinnamon. Slowly add this dry mixture to the wet mixture, using a spatula or low-speed mixer setting to combine. Be careful not to overmix; you only want to blend until there are no visible streaks of flour.
5. Now’s the fun part! Gently fold in the coarsely chopped bittersweet chocolate and pecans. For a delectable treat, reserve a few chunks of chocolate to place on top of the cookies before baking. It makes for a gorgeous presentation.
6. Cover your bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling helps the cookies maintain their shape during baking and enhances the flavors.
7. While the dough chills, preheat your oven to 350°F (175°C). You want it hot and ready for those cookies!
8. Using a cookie scoop or spoon, drop heaping tablespoons of dough onto a parchment-lined baking sheet. Leave space between each cookie to allow them to spread. Bake for 10-12 minutes, or until the edges turn golden brown and the centers appear slightly underbaked.
9. Remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This “resting” time allows them to firm up a little while keeping that tender center.

Nutrition

Calories: 143kcal

Notes

• Use Fresh Ingredients: Always ensure your ingredients, particularly baking powder and baking soda, are fresh for the best results.
• Check Your Oven Temperature: Ovens can be off by quite a bit. Use an oven thermometer to ensure it’s calibrated correctly for even baking.
• Experiment with Chocolate: While the recipe calls for bittersweet chocolate, feel free to mix in semi-sweet or dark chocolate, or even white chips for a fun twist.
• Don’t Skip the Chilling: This step is crucial. It greatly improves the texture and flavor of your cookies.
• Use Quality Pans: A heavy-duty baking sheet gives the best results; the cookies will bake evenly, preventing burnt bottoms.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Final Thoughts

Kristin John’s chocolate chip cookie recipe is more than just a sweet treat—it’s a memory-making experience. Whether you’re baking them with loved ones or alone for some self-care, these cookies will fill your kitchen with warmth and your soul with joy. Follow this guide, and you’ll soon have a batch of cookies that will leave everyone craving more.

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