Chocolate Chip Cookies
Rated 5.0 stars by 1 users
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!
2-½ cups flour **see note**
1 teaspoon baking soda
½ teaspoon real salt
1 stick (8 tablespoons) of unsalted butter, preferably raw
2 cups coconut sugar
2 large eggs
1-½ teaspoons vanilla extract
1 cup semisweet chocolate chips
Position a rack to the center of the oven and preheat it to 350º. Line a baking sheet with parchment paper.
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 eggs & vanilla, beat until blended.
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 perfectly round on the pan. 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.
The best quality flour you can source is einkorn, or any flour from Italy. Second best and most convenient would be king Arthur organic all purpose.
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.