Chocolate chip cookies aren’t just for Christmas or weddings they’re great to make and share all year. I have honestly only ever made chocolate chip cookies, solely, maybe twice in my life…I know. I just don’t have a sweet tooth anymore.
My husband has been some renovations around our house and I wanted to make some goodies for him to have for a quick snack. Obviously, not my first choice for him to eat but hey whatever!
Cooking is an art and baking is a science. You can’t just add or alter a baking recipe if you don’t properly substitute with equal ingredients or foods specifically made to replace unhealthier options. (For example; some people choose to use egg replacers over eggs.) Also, when baking you have to consider the weather outside…I found this out a few years ago when I was trying to make blueberry muffins and they turned out awful. The hot, hazy, and humid weather can alter the texture and structure of baked goods.
So in order to avoid flat, broken chocolate chip cookies I actually made my batter mixed it up and placed the it in the refrigerator, in this case, overnight although, 30 minutes to an hour works too.
Before my husband woke up the follow morning which happened to be Saturday morning the house smelled like a bakery. I had scooped out the harden batter on a parchment lined cookie sheet. I baked for 10 minutes until the edges were a slightly golden. Baking time any where from 9-12 minutes.
Since the batter was cold I balled my cookies into similar size shaped chocolate balls so I had a feel for the consistency which is why the cookies came out almost identical to one another. Again, another first for me, making chocolate chip cookies, like I was making meatballs.
***This recipe contains food allergy ingredients but this recipe can be adapted to accommodate those with specific sensitivities.
- Replace eggs with egg replacers
- Use Coconut oil in place of butter
- All purpose flour can be replaced with almond flour mixed with flaxseed flour
- Replace Sugar with coconut sugar
XOXO,
Megan
Ingredients:
- 2 ½ cups All purpose flour
- 2 large eggs
- ½ tsp. Baking powder
- 1 tsp Baking soda
- 1 cup packed Brown sugar
- 2 cups Chocolate chips (I added a bit more and I mixed semisweet and dark Choc. chips)
- ½ cup regular sugar
- 1 tsp. Salt
- 2 tsp. Pure Vanilla extract
- 1 cup. Unsalted butter
Directions:
- Line cookie sheet with parchment paper and preheat oven to 375 degrees
- In a large mixing bowl mix dry ingredients
- Some like to use a mixer with the wet ingredients, but I generally do not because I hate additional clean up, so I mix the wet ingredients together and add it to the dry ingredients
- After all ingredients are mixed together add your chocolate chips and fold them into the batter.
- Set aside in the refrigerator for 30 minutes to an hour or longer
- Once chilled drop similar sized scoops on lined parchment paper
- Bake for 9-12 minutes. Place on cooling rack to cool down
LEMONBERRY & FIG 