The Only Chocolate Chip Cookie Recipe You'll Ever Need
There are some basic recipes that you spend forever searching for, determined to find 'the one.' I know I'm not alone. Those staple meals and recipes that you can file away in your memory and make in a pinch, without stress or the need to reference anything. They're no-fail, sure to impress anyone and satisfy any craving. Wouldn't it be the icing on the cake if your 'one' recipe was also healthy? Guilt-free, no need to think twice about downing the whole pan or worry about anyone's dietary restrictions if you're cooking or baking for guests!
I've been searching for my 'one' chocolate chip cookie recipe all year. I've experimented with paleo versions, vegan versions, sugar-free versions, got really frustrated and went through a phase where I bought pre-made refrigerated dough (some favorites include Immaculate Baking Co. and EatPastry which is vegan and can therefore be eaten in all of its raw glory). ANYWAYS. You won't need to bother with store-bought dough because after many frustrating evenings spent in the kitchen covered in various different flours eagerly assessing my roommates' faces as they sampled my different versions...I have finally found THE ONE. Even better? It's gluten-free, paleo, can be made vegan, and totally guilt-free.
'THE ONE' CHOCOLATE CHIP COOKIES:
(Makes 12 cookies)
- 1 c almond flour
- 1/4 c coconut flour
- 3/4 c coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 c pure butter, ghee, (I like to do a mixture of both), vegan butter (I like Earth Balance's soy-free brand) or coconut oil, softened
- 1 egg or flax egg (1 Tbsp flax meal + 3 Tbsp water, mixed and left to sit for 5 min)
- 1 tsp pure vanilla extract
- 3/4 c dairy-free chocolate chips (I like Enjoy Life's brand)
- 1/2 tsp sea salt, divided
Method to the madness: Preheat your oven to 350 degrees F. Mix together dry ingredients in one bowl, wet in another, omitting the chocolate chips and half of the sea salt. Add the dry ingredients to the wet, and mix until thoroughly combined. Fold in chocolate chips gently to evenly disperse among the batter. Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, flattening slightly with the back of a spoon. Bake for 12-15 minutes, until edges are browned. Remove from oven and immediately sprinkle each cookie with remaining sea salt. Allow to cool completely (cookies will set and become firmer as they cool).
Tasty tips: Double the recipe. You're going to want as many of these as you can get your hands on. I also enjoy freezing the dough and later adding it to home-made ice cream, or using them as vehicles for a scoop of ice cream sandwiched in between...
this post was originally published on Soul + Spoon on July 9th, 2016