Really good chocolate-chip cookies

View this recipe as a downloadable PDF.

Really good chocolate-chip cookies

Yields 2½ cookies
10 minutes active time + 10 minutes cook time =
20 minutes total time


  • ½ c softened unsalted butter
  • 1 c brown sugar
  • 3 Tbs sugar
  • 1 egg
  • 2 tsp vanilla
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1¾ c flour
  • ¼ tsp salt
  • 1½ tsp crushed instant espresso powder
  • 8 oz chocolate chips


  1. Preheat oven to 350°F.
  2. Cream butter until smooth.
  3. Add sugars and cream until smooth.
  4. Add egg and vanilla. Beat well.
  5. Add baking soda, baking powder, flour, and crushed instant espresso powder. Mix thoroughly.
  6. Stir in chocolate chips.
  7. Place generous gobs of dough on ungreased cookie sheet.
  8. Bake for 8–10 minutes. Cool on rack, or enjoy warm.


  • A non-coffee alternative, such as Pero, can be used in place of espresso powder.
  • Use an additional 1 Tbs softened unsalted butter in step 2 for extra-moist cookies.

This article appeared on page 17 of Issue 5 | January 2012.

Corrections, 22 April 2013
We have made some changes in this version of the recipe from the one published in Issue 5 | January 2012 of Dialann. We added ¼ tsp salt to the list of ingredients—it really does help bring out some of the flavors—and we reduced the oven temperature to 350°F, which we think helps keep the cookies softer and prevents overbaking.

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