Soft Chocolate Chip Cookies

Recipe by Catherine L. Blackwood, Columbus, Ohio

First place, 3104, Cookie Division, Class No. 2, 2016 | Baking Temperature: 350 degrees | Baking Time: 10-11 minutes | Yield: 36

Ingredients: 

  • 6 T. unsalted butter
  • 1/3 C. granulated sugar
  • ½ C. brown sugar, lightly packed
  • 3 T. honey
  • 2 t. vanilla extract
  • ½ t. espresso powder
  • ¾ t. salt
  • 1 T. cider vinegar
  • 1 large egg
  • ½ t. baking soda
  • ½ t. baking powder
  • 2 C. all-purpose flour
  • 2 2/3 – 3 C. semi-sweet chocolate chips

Instructions:

  • Preheat oven to 350°F
  • Lightly grease (or lined with parchment paper) two baking sheets
  • In a large bowl, beat together the butter, sugars, honey, vanilla, espresso powder and salt until smooth
  • Beat in the vinegar, egg, baking soda and baking powder
  • Stir in the flour, then the chocolate chips, mixing just until combined
  • Drop 1 ¼ balls of dough onto the prepared baking sheets; a Tablespoon cookie scoop works well
  • Bake the cookies for 10-11 minutes, until their bottoms are barely starting to brown (gently lift one to peek)
  • They may appear quite light and undone but that’s okay. You want them to stay soft, so don’t overbake
  • Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a rack to cool completely
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