Chocolate Chip Cookie Lovers’ Favorites
By Constance Smith
No matter your age, we all love a good chocolate chip cookie. Here are two of my favorite recipes – a classic and one with a twist.
Jumbo Crisp Chocolate Chip Cookies
There is often a debate about whether “dipping” cookies – the crunchy kind – or soft cookies are best. Personally, I love them both! But if you like crunchy cookies that hold up great to being dipped in milk, these are the cookies for you. They are buttery, crunchy and just plain delicious. These are a family favorite! My son even requested I make him a batch of these when we went to his Army graduation from basic training.
· 2 cups all-purpose flour
· 1 tsp. salt
· 1 tsp. baking soda
· 1 cup butter, room temperature
· 1 1/2 cups sugar
· 1 egg
· 1 tsp. vanilla
· 2 cups chocolate chips (I prefer bittersweet; use what you like)
· 1/2 cup chopped pecans (optional)
1. To begin, preheat your oven to 350 degrees.
2. In a bowl, stir together the flour, baking soda and salt. Set aside.
3. In your mixing bowl, cream together the sugar and butter until they are nice and fluffy.
4. Add in the egg and vanilla; again, beat until nice and fluffy.
5. Stir in your dry ingredients until they are combined, being sure to scrape the bowl with a rubber spatula.
6. Stir in the chocolate chips and nuts.
7. Scoop the dough onto your cookie sheet in large, 2-inch balls. A standard muffin scoop works perfectly. Give them plenty of room. I usually bake about 6 at a time on my baking sheet.
8. Bake for 20-22 minutes or until they are nice and golden.
9. Cool the cookies on the sheet for a couple minutes, then remove them to a cooling rack and cool completely.
10. Repeat with the remaining dough. Store in an airtight container.
Chocolate Chip Espresso Cookies
These cookies are for those who love chocolate chip cookies but maybe want something with a little less guilt. This recipe uses alternative flours, which makes them a great gluten-free option. They are sweetened with coconut sugar and kissed with the flavor of espresso.
· 3/4 cup tapioca flour
· 1/4 cup coconut flour
· 1/4 cup baking cocoa
· 1 1/2 Tb. instant espresso (not espresso grains)
· 1 tsp. baking soda
· 1/4 tsp. fine sea salt
· 1 stick (1/2 cup) unsalted butter, room temperature
· 3/4 cup coconut sugar
· 1 egg + 1 egg yolk
· 1/2 cup chocolate chips (such as Lily’s)
1. To begin, preheat your oven to 375 degrees.
2. Line a baking sheet with parchment paper and set it aside for now.
3. In a bowl, combine the flours, cocoa, instant espresso powder, baking soda and salt. Whisk together and set aside for a moment.
4. In your mixing bowl, beat the butter and coconut sugar together until they are fluffy.
5. Add in the egg and egg yolk. Beat until smooth and creamy.
6. Add in the dry ingredients and mix until combined. Scrape the bowl with a rubber spatula to make sure all of the ingredients are combined.
7. Stir in the chocolate chips.
8. Scoop the cookie dough by rounded teaspoons onto your prepared baking sheet. I use a scoop so the cookies are all the same size, but you can use a spoon if you prefer.
9. Bake the cookies for 8-9 minutes.
10. Cool the cookies on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.