There’s no taste quite so satisfying as the first bite of a freshly baked, gooey, chocolate chip cookie. Better still, the all-American kind, which has yet to be beaten.
Enter the Ocean House, an iconic New England seaside resort dating back to 1868 just after the Civil War, where the hotel’s Executive Pastry Chef, Donna Yuen has perfected the art of the moreish chocolate chip cookie. Now graciously sharing her recipe with guests and beyond to recreate in the comfort of their own kitchen, these cookies are the perfect pick-me-up for sweet-toothed bakers, with a little more spare time than usual spent at home.
INGREDIENTS
Makes 12 cookies
1 cup, packed – light brown sugar
½ cup of sugar
1 cup or 2 sticks butter (unsalted; softened)
2 eggs
2 tsp coffee extract
2 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
2 cups semisweet chocolate chunks
METHOD
Preheat oven to 350°F / 180°C.
Cream the light brown sugar and sugar in a small mixer with the paddle attachment. Add the softened butter and mix to form a grainy paste. Add the eggs and coffee extract, mixing until just blended. Do not overmix! Add the remaining ingredients and mix until just combined.
Drop cookies with a scoop onto a baking tray lined with parchment paper. Slightly flatten each scoop of dough and bake for 8 minutes, rotating halfway.
Any Questions or Tips to add?