My Chocolate Chip Cookies Recipe is in all my cookbooks.
I can never make enough of these; and apparently, neither can thousands and thousands of people. You would think I would get tired of them. Absolutely not!
Besides high-quality ingredients, the secret of good chocolate chip cookies is a soft and chewy texture, achieved by baking them only until they are just cooked, not a second longer: Remember, they continue to cook for a minute or two even as they cool.
Tinkering with Chocolate Chip Cookies:
- Watching your gluten or avoiding it altogether? No problem using the gluten-free flour of your choice, in the same proportions.
- Watching your sugar? Ha, here I can totally relate. Take out the white sugar and the brown sugar, and use 1 1/2 cups erythritol.
- Can’t have the optional nuts? Pumpkin seeds or sunflower seeds will do beautifully.
A good cookie sheet makes a huge difference!
You will immediately see that difference in the finished cookies! The heavier the better, as a heavy cookie sheet will distribute the heat evenly and gradually. Do not expect the same wonderful results with disposable foil cookie sheets.
These chocolate chip cookies have recently won Best Recipe award in a health and nutrition site called Health Castle. Upon reading this, my friend Eve wrote me: “May your delicious cookies—we can attest to how delicious they are—melt in the mouths of millions with nary a hint on the hips!” Amen!
Only the best quality Chocolate Chips will do!
Simple guide to buying good chocolate chips: If the ingredient list start with sugar, chances are it is not a premium brand. You want more cocoa than sugar in your chips! At the very least, you should have 45% cocoa in your chips. A good brand will always list the percentage cocoa.
Do not bake’em a second more than instructed!
Take them out the moment the instructed baking time is up. The residual heat will finish baking them. Remember we want these beauties nice and soft! And if crunchy cookies are what you crave, then enjoy my delicious oatmeal cookies, with all the fixins’!
Afraid of having Chocolate Chip Cookies at home?
I know the feeling! Well I am here to tell you they freeze beautifully, so eat some and freeze the rest. Take them out as the attack of the munchies strikes; cookies never freeze completely so you can enjoy them right after you take them out of the freezer!
- 2 eggs (only if you can’t have eggs: 2 tablespoons flax meal mixed with 1/3 cup warm water)
- 1/2 cup white sugar
- 1 cup packed brown sugar
- ¾ cup plus 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 2½ cups flour: all-purpose, whole wheat pastry, spelt (gluten-free—any GF flour, such as brown rice flour)
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semisweet chocolate chips, best quality (I love the new brand, California Gourmet Vegan Chocolate Chips)
- ½ chopped walnuts or pecans, optional
Preheat the oven to 375ºF.
Cream the eggs and sugars in a food processor or with an electric mixer until light and fluffy. Add the oil and vanilla and mix in thoroughly. Add the flour, baking powder, baking soda, and salt and pulse (or mix at low speed) until just combined. Fold in the chips and nuts (if using) with a spoon. Drop the cookies in heaping teaspoonfuls onto a cookie sheet lined with parchment paper, 1 inch apart.
Bake 10 minutes. The cookies will firm up as they cool, so do not be tempted to bake them longer, or they will harden. Bake only one tray at a time. Store at room temperature in tin boxes. Separate each layer of cookies with foil or wax paper so they don’t stick together.