Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon instant coffee
- 1 stick unsalted butter, softened
- 1/2 cup canola oil
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tablespoons sour cream
- 1 tablespoon pure vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup coarsely chopped pecans, optional
Instructions
Sift the flour, baking powder, baking soda, salt and instant coffee together in a large bowl; set aside. Place the butter, oil and sugars in the bowl of an electric mixer with paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add eggs one at a time. Mix in sour cream and vanilla. Reduce speed to low and gradually add flour mixture; blend until just combined. Stir in chocolate chips and pecans. Press waxed paper or plastic wrap directly onto dough's surface and refrigerate for at least 1 hour (or overnight). Preheat oven to 400 degrees. Drop rounded tablespoons of dough about 2 inches apart on ungreased baking sheets. Bake until cookies are golden brown around the edges, 8-11 minutes per batch (completely cool baking sheets between batches). Transfer to wire racks and let cool for 10 minutes. Makes about 3 dozen cookies.