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kristin johns chocolate chip cookie
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 143
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

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