Chocolate Chip Cookies
Ingredients
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½ cup unsalted butter
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½ cup sugar
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½ cup light brown sugar
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1 large egg
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¾ teaspoon instant espresso powder
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½ teaspoon bourbon
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½ teaspoon baking soda
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Start the cookie dough
Combine the butter, sugar and brown sugar in a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer.
½ cup unsalted butter
½ cup light brown sugar
½ cup sugar
stand mixer
measuring cups
Cream the butter and sugars
Mix the butter and sugars on medium speed until they are light and fluffy, at least 2 minutes.
Add the egg
Crack the egg into the bowl. Mix on medium speed until the egg is fully incorporated.
1 large egg
Add the espresso powder and bourbon
Add the espresso powder and bourbon to the dough.
¾ teaspoon instant espresso powder
½ teaspoon bourbon
measuring spoons
Mix the dough
Mix the dough on medium speed until it is light and fluffy and all ingredients are thoroughly combined. Scrape the sides of the bowl and the paddle or beaters as necessary to ensure there are no patches of unmixed ingredients.
spatula
Dissolve the baking soda
Combine the baking soda and hot water in a small bowl and mix until the baking soda is dissolved. Add to the dough.
½ teaspoon baking soda
1 teaspoon water
small bowl
Add the salt
With the mixer running, add the salt to the dough.
¼ teaspoon salt
Add the flour, chocolate and nuts
Add the flour, chocolate chips and pecans to the dough.
1½ cups all-purpose flour
½ cup chopped pecans
1 cup semi-sweet chocolate chips
Finish the dough
Mix the dough on low until it is evenly combined with no floury patches. Scrape the dough from the paddle or beaters and the sides of the bowl with a spatula.
Shape the cookies
Scoop ping pong ball-sized portions of the dough from the bowl and gently roll each portion into a ball with your hands. Place 6 cookie dough balls on the June Pan about 3" apart from each other.
June Pan
Garnish with flaky salt
Sprinkle each cookie with a pinch of flaky sea salt.
1 teaspoon flaky sea salt
Bake the cookies
Place the cookies on the middle shelf of the June Oven. June will notify you when the cookies are ready.
Cool the cookies
Remove the cookies from the June Oven and allow them to cool on the June Pan for 3 minutes before transferring them to a wire rack to cool. Portion and bake the remaining dough, 6 cookies at a time, cooling the June Pan between each batch. Swipe to the previous step to send the cook-program to your June.
flip spatula
cooling rack