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5 from 1 vote

Beau's World-famous Chocolate Chips Cookies

Soft, crispy, chocolaty, and chewy — All in one bite! World-famous Beau’s CHOCOLATE CHIPS COOKIES! Every time I make this dessert, everyone loves it! There are never any leftovers. It’s the perfect recipe for welcoming guests or for any family gathering events. Quick and easy — you can make it ahead of time, store it in the freezer, and have it ready to bake for your loved ones!
Prep Time15 minutes
Active Time12 minutes
Rest time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chips cookies, easy recipes, onebowl recipes, quick recipes
Yield: 12 medium size cookies
Calories: 201kcal
Author: Apinya
Cost: $6

Equipment

Materials

  • 1 cup All Purpose Flour
  • 1/2 cup Butter or 1 Stick
  • 1/4 cup Brown Sugar
  • 1/4 cup White Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1 Egg Room Temperature
  • 1 teaspoon Vanilla Extract
  • 1-2 tablespoons Kahlua coffee Liqueur
  • 1-2 tablespoons Espresso or 1 teaspoon instant coffee diluted in 2 tablespoons of hot water
  • 1/2-1 cup Chocolate Chips Dark or Semi Sweet

Instructions

  • Preheat your oven to 375°F (190°C).
  • Line a large baking sheet with parchment paper or a silicone mat.
  • melt the butter in the pan until it's nice and golden brown color, we called it Brown butter, then let it cool a bit before mix in the other ingredients.
  • In a large bowl, mix melted butter, white sugar, and brown sugar together.
  • Add the room-temperature egg and mix until just combined.
  • Pour in your Coffee/Kahlua mixture/Vanilla Extract. Don't worry if it looks a little "separated" at first; it will come together once the flour is added.
  • Mix in Dry Ingredients
  • Slowly add the All-Purpose Flour, baking soda, and salt.
  • Mix until just combined. Do not overmix, or the cookies will be tough!
  • Gently fold in your Dark or Semi-Sweet Chocolate Chips
  • put the batter in the plastic wrap and chill it in the freezer at least 1 hour before you bake it, the longer in the freezer, the better flavor it will be. I usually leave my batter at least 3 days before baking it.
  • One you are ready, Scoop the batter into your desired size, Scoop rounded tablespoons of dough onto your prepared baking sheet, leaving some space between them. For this recipe, you can make around 6-8 medium size cookies
  • Bake for 10–12 minutes.
  • The Secret for Perfect Texture: After baking for 10 minutes, Use a spatula to gently press down on the top of each cookie. Return them to the oven for a final 1–2 minutes. This ensures they bake evenly—creating a beautifully set, golden edge while keeping the center soft, rich, and perfectly "fudgy."
  • Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Video

Notes

gently press the top each cookie after 10 minutes of baking, and continue baking for another 1-2 minutesmake brown butterput cool brown butter in the bowladd all wet ingredients add dry ingredientsscoop into the baking tray and bake
Nutrition information is an estimate and may vary depending on ingredients and preparation.

Nutrition

Calories: 201kcal | Carbohydrates: 24g | Protein: 2.2g | Fat: 11g | Trans Fat: 0.28g | Cholesterol: 35mg | Fiber: 1g | Calcium: 16mg | Iron: 1.1mg