First, she will eat it all….
No seriously, if you have been to one of our Pop Up Shops or asked Kate about our cookies, the likelihood that you have been informed about our chocolate chip cookies is like 10,000%
Mainly because they are Kate and my favorite treat! When chef feels like telling us she loves us she whips up a batch of chocolate chip cookies and we find them daintily sitting on our desks in the morning.
I know now you wished you worked here, and that you boss or business partner was that cool.
So I pulled some BIG strings and got you the recipe. (Yes you may clap now)
Pink Pineapple’s Soft Chocolate Chip Cookies
6 Tbsp unsalted butter
1/3 c granulated sugar
½ c brown sugar, lightly packed
3 Tbsp honey
2 tsp vanilla extract
1/4 tsp butterscotch or vanilla- butternut flavor, optional
½ tsp espresso powder
¾ tsp salt
½ tsp baking soda
½ tsp baking powder
1 Tbsp cider vinegar
1 large egg
2 c all purpose flour
2 to 2/3 c semisweet chocolate chips
1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
2. In a large bowl, beat together the butter, sugars, honey, vanilla, espresso powder, butter-rum flavor, salt, baking powder, and baking soda until smooth.
3. Beat in the vinegar and egg.
4. Weigh your flour; you'll find its weight by toggling to ounces or grams at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.
5. Stir the flour into the cookie dough, then the chocolate chips, mixing just until combined. Start with 2 cups chocolate chips, adding up to an additional 2/3 cup if you like your chocolate chip cookies really "chippy."
6. Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A tablespoon cookie scoop works well here. Want to make smaller cookies? A teaspoon cookie scoop will yield about 6 dozen 2" cookies.
7. Bake the cookies for 10 to 11 minutes (9 to 10 minutes for smaller cookies), until their bottoms are barely starting to brown (gently lift one up to peek). They may appear quite light and "undone;" that's OK, you want them to stay soft, so don't over-bake. Also, if you're using a darker cookie sheet without parchment, they'll probably need to bake for a slightly shorter time.
8. Remove the cookies from the oven, and allow them to cool for 10 minutes before transferring them to a rack to cool completely.
9. Store cookies, well wrapped in plastic, at room temperature for several days; freeze for longer storage.