Are you in need of some comfort food? Between the weather and the ICE crackdown, it’s a tough time to be a Twin Citian.

To that end, I can hardly think of anything more cozy than a homemade chocolate chip cookie.

My ideal cookie is not for everyone. I like my cookies thin — they spread out almost to the point of being a lace cookie. Almost. They are crisp outside, chewy inside and have a deep, rich flavor.

To achieve the perfect consistency, I use a bit less flour than your typical back-of-the-chocolate-chip-bag recipe. For flavor, I brown half of the butter, which tastes amazing, but also helps the cookie spread out just the way I like it. A few teaspoons of espresso powder give the cookie a depth that you can’t really place until I tell you it’s there. And a little sprinkle of crystally sea salt takes the flavor to the next level. I like semi-sweet chocolate chips and usually toasted walnuts or pecans, but you can add whatever you like to this cookie. My kids love a mixture of M&Ms and chocolate chips, and I have added dried cherries, chocolate chunks, toffee bits and anything else languishing in my pantry. All have yielded delicious cookies as long as you don’t step over the 2-cup limit.

I spent many hours honing this recipe — I honestly do measure the flour to the gram for perfect results every time — and almost everyone who tries these cookies is hooked on their flavor. There’s just one slight problem: They’re not the prettiest cookies.

But give them a shot, and I promise you, they’ll disappear fast. And if you share them with friends and family, at least some of them will ask for the recipe, looks be damned.

Fug-licious Chocolate Chip Cookies

INGREDIENTS

1 cup (2 sticks) salted butter, softened

1 cup dark brown sugar, packed

1/2 cup sugar

2 large eggs

2 teaspoons vanilla bean paste (or 1 tablespoon pure vanilla extract)

245 grams (or 2 cups if you don’t have a scale) all-purpose flour

2 teaspoons instant coffee granules

1 teaspoon baking soda

1 teaspoon salt

1 cup nuts, such as walnuts or pecans, toasted and chopped

1 cup semi-sweet chocolate chips

Flaky sea salt, such as Maldon, for sprinkling, optional

DIRECTIONS

Add one stick of butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so.) Pour butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes.

Preheat the oven to 375 degrees.

Cream the other stick of softened butter together with the brown sugar and regular sugar in a stand mixer or with a hand-held mixer at medium speed. Add the eggs and vanilla bean paste and beat until smooth, scraping the bowl if necessary to ensure everything is incorporated.

With the mixer on medium-low, slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids. Scrape the bowl and mix again for 20-30 seconds, until everything is combined.

In a separate bowl, combine the flour, coffee granules, baking soda and salt. Add the dry ingredients in 1/3 increments, mixing on low until totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the nuts and chocolate chips.

In batches, scoop by heaping teaspoon onto a baking sheet, preferably lined with parchment paper. Bake for 7.5 minutes, or until deep golden brown. Sprinkle with flaky sea salt if desired. Wait a minute or two, then transfer cookies to a cooling rack using a thin, metal spatula.

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