Chocolate Chip Cookies
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Chocolate Chip Cookies
Rated 5.0 stars by 1 users
Category
Cookies
Prep Time
15 minutes
Cook Time
10-12 minutes
My go to recipe when I want to whip up a quick batch of cookies! Whether my husband has a sweet tooth, I want quality time with my toddler in the kitchen, or I just got my period. These cookies do it all! I wouldn't consider these healthy, but definitely better for you than most with no refined sugar or flour!
Ingredients
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2 cups flour **see note**
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1 teaspoon baking soda
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½ teaspoon real salt
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1 stick (8 tablespoons) of unsalted butter (browned)
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2 cups coconut sugar
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2 large eggs
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1-½ teaspoons vanilla extract
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1 cup semisweet chocolate chips
Directions
Position a rack to the center of the oven and preheat it to 350º. Line a baking sheet with parchment paper.
BROWN THE BUTTER. This is the secret ingredient to this recipe. Browning the butter makes for such a rich flavor profile, you will never skip this step again. Put the butter in a small pot on medium heat. Stir it continuously so it doesn’t burn. This will take a few minutes. Once the butter starts to foam up, brown solids will be forming at the bottom, and it will smell very rich, nutty and fragrant. Remove from heat and pour the butter into a large mixing bowl, and let it cool while you gather the rest of your ingredients.
In a medium bowl, whisk together the flour, baking soda & salt. Set aside.
In a stand mixer with the paddle attachment, (or large bowl with handheld mixer) beat the butter & sugar on medium-high until light and fluffy. **be sure not to OVER cream your butter or your cookies will come out flat.
Add the vanilla, beat until blended. Then add the eggs.
Turn the mixer off & add the flour mixture to the bowl. Mix on medium just until the flour is all mixed in. Then turn the mixer on high speed for a few seconds to pull the dough together.
Add chocolate chips and beat on high for about 5 seconds to quickly mix them in.
Use a cookie scoop to get them the same size. You can also top with flakey sea salt for an extra special cookie. Bake until lightly brown on top, about 10-12 minutes.
Let cool for a couple minutes in the pan, then place on a cooling rack to finish cooling.
Healthy Note
The best quality flour you can source is einkorn, or any flour from Italy. Second best and most convenient would be any organic flour.
Make sure your chocolate chips don't have seed oils in their ingredient list. It should be a very short list of maybe 3 ingredients.
Stainless steel baking sheets are superior to the toxic aluminum or nonstick pans. I have linked them here.