Around the holidays, I get extra excited about baking. I’ve always considered myself a better cook than baker; but I give it my best shot when the Christmas music is coursing through my soul! This chocolate chip recipe is a variation from the classic chocolate chip cookie we have probably all made- but these ones, I find, satisfy every cookie enthusiasts preference. A crisp, golden shell and a soft centre with ooey-gooey (even after cooling!) chocolate chips. I am a lover of all things chocolate and peanut butter, so I’ve added options to convert this to a peanut butter cookie version, as well. See recipe below:

 

Prep time: 10 minutes
Bake time: 8-9 minutes
Cool time: 5 minutes
Approx. total time: 25 minutes

Pre-heat oven to 375°F

1 cup margarin (or 3/4 cup margarin and 1/4 cup peanut butter)
2/3 cup packed brown sugar
1/3 cup granulated sugar
2 eggs
2 tsp pure vanilla extract (artificial works too)
2 cups all-purpose flour
1 tsp fine salt
1/2 tsp baking soda
1 tsp baking powder
2 cups semi-sweet chocolate chips (chopped dark chocolate for peanut butter version)
2 tsp coarse himalayan pink salt (for peanut butter cookie garnish)

In a large bowl or mixer, cream together margarin and sugars. Once combined, add the eggs into the mixture. Beat until smooth in consistency, then add in the vanilla extract. (If you choose to do the peanut butter version, be sure to cream the margarin and the peanut butter together first before adding in the sugar)

In a separate bowl, combine the salt, baking soda, baking powder and flour. Slowly add the dry mixture into the wet mixture, stirring steadily the entire time (I find this step easier with a stand mixer or hand held mixer). Once both mixtures are combined, you should have a smooth batter, as shown below.

Stir in the chocolate chips by hand. Using a table spoon, drop batter onto a lined cookie sheet. Set sheet on middle rack, and bake for 8-9 minutes (but not 7 or 10!) depending on how your oven bakes. Don’t open the oven door during the baking process if you can avoid it.

Remove cookie sheet from oven, and let cool for 5 minutes before transferring to a wire cooling rack (this would be the time to garnish with himalayan salt if you so choose).

The final, and most important step? Pour yourself a glass of (almond/coconut) milk, and go to chow town!

♡ Kris

 

 

 

2 Comments on Chewy chocolate chip cookies

  1. candis haight
    December 22, 2016 at 6:38 am (2 years ago)

    These are amazing, even soft after a couple of days. Finding a recipe like that isn’t easy. I’ll add this recipe to my cookbook. Thank you for sharing

    Reply
  2. Chantelle
    December 22, 2016 at 7:51 am (2 years ago)

    Omg this recipe is amazing, thanks so much!

    Reply

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