I’m such a sucker for chocolate chip cookies. This is an awesome recipe from Chocolate-Covered Katie yields chewy, almost fudgy, cookie. They never last more than 24 hours in my house.
Makes 7-11 cookies
- 1/3 cup plus 1/4 cup flour (I used 70g oat flour. You can use all-purpose or spelt, or Bob’s gf.)
- 1/8 tsp salt
- 1/4 tsp baking soda (not baking powder)
- up to 1/3 cup chocolate chips, depending on your preference
- 2 tbsp (20g) brown sugar or coconut sugar. Or, for sugar-free cookies, try this recipe: Sugar-Free Chocolate Chip Cookies.
- 2 tbsp evaporated cane juice or white sugar (Omit only if, like me, you have no sweet tooth) (24g)
- 1/2 tsp vanilla extract
- 1 tablespoon (12g) vegetable or coconut oil (or pre-melted margarine) (If you want a fat-free version, see the cookie ball pop link, below.)
- 1-3 tablespoons milk of choice, as needed (feel free to switch proportions of milk and oil) (15-45g)
Preheat the oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies and bake 6-7 minutes. Take out when still underdone–they’ll continue to cook while cooling, and so you don’t want them to get hard. And if you want super-soft cookies, fridge the dough after rolling into balls. Then cook them after the dough is cold.
Recipe and photo courtesy of Chocolate-Covered Katie.