I recently looked back at some of my earlier blog posts and saw that my very first post was about chocolate chip cookies. As they have been one of my most tested recipes dating back to when I first started to bake (not to mention one of my all-time favorite desserts), I wanted to share my new and improved recipe.
Everyone has their own taste and texture preference when it comes to cookies. The following recipe produces the ULTIMATE chocolate chip cookie for my taste buds. They have also been a requested favorite by Spencer, my family members, and friends for years!
These cookies are crisp on the outside and chewy on the inside, with just enough chocolate (two types!) to shine but not overpower the dough. They are especially amazing served warm, fresh out of the oven for the ultimate melty chocolate experience. The leftovers are also delicious at room temperature, or reheated in the microwave. I hope you try them out and enjoy!
Ultimate Chocolate Chip Cookies
Ingredients
- 1/2 cup coconut oil
- 3/4 cup light brown or coconut sugar
- 2 tbsp maple syrup
- 1 flax egg
- 2 tsp vanilla extract
- 1 cup all-purpose flour (may be gluten-free all-purpose)
- 1/2 cup oat flour or more all-purpose flour (gluten-free if needed)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
- 2 oz. dark chocolate, chopped (or more chocolate chips)
Instructions
- In a large bowl, beat together the coconut oil with the sugar and maple syrup until the mixture is creamy, then beat in the flax egg and vanilla. Gently mix in the flours, baking soda, and salt until a uniform dough is formed. Stir in the chocolate chips and chunks.
- Press 1/4-cup portions of dough into balls (to make 12 cookies) then place on a cookie sheet. Refrigerate for at least 30 minutes (or up to 24 hours).
- Preheat oven to 375 degrees F. Arrange the cookie dough balls at least 2 inches apart on two large baking sheets lined with parchment paper.
- Bake for 14-16 minutes, or until lightly golden and firm around the edges. Allow to firm up on the pan for 5-10 minutes, then transfer to a wire rack to cool.
