The best cookies recipe ever

After years of searching for the perfect cookie recipe, I didn’t manage to find it. But fortunately I have a good friend, let’s call him Damiano B. from D. (28), who found it for me and also for YOU if you’re reading my blog. By the way, thank you for reading this! That said, I assure you that if you’ll bake these cookies, people who’ll try them, will ask you for more.  It’s certainly not the healthiest food for your body but they’re worth the work out after a binge.

I love this recipe because you’re not constrained to bake it with chocolate chips, you can skip them for M&M’s, white chocolate, nuts, berries or whatever you fancy.
It’s still time to bake them before Christmas and if you follow every step you can’t spoil them! Thanks for reading and make sure to tell me how they tasted if you try the recipe.

 Prep time: 2 hours 10 mins
Cook time: 10 mins
Temperature: 180 °C
Total time: 2 hours 20 mins


170g butter, softened to room temperature
200g brown sugar
100g white sugar
1 egg + 1 egg yolk
5g instant espresso powder
5g baking soda
10g cornstarch
5g salt
250g all-purpose flour
200g dark chocolate chips


In a large bowl of a stand mixer, cream together the butter, brown sugar and sugar with a paddle attachment until creamy, about 1 minute. Add in the egg and egg yolk and beat. Add in the espresso powder, soda, cornstarch, salt and flour and beat until a soft dough forms. Fold in the chocolate chips. Chill the mixture covered in the fridge for at least 2 hours, up to 3 days long. Chilling is mandatory and prevents spreading the cookie dough. Preheat oven to 180 °C. Line 2 baking sheets with silicone liners or parchment paper. Drop cubes of dough onto the baking sheets. I only bake 5 cookies at once to avoid that they stick together. Cut your chilled dough in cubes, they should be around 60g each and stack the cookie dough higher rather than wider so when it spreads, it stays puffy in the middle. Bake for approx. 10 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly soft in the center; they will continue to cool as they bake. It’s very important to not over-bake! Cool completely on the cookie sheets before serving