Butter, brown sugar, chocolate and vanilla. Enough said. Chocolate Chip cookies are awesome!
Char’s Chocolate Chip Cookies
I’d like to credit my domestic goddess baking powers for developing a super soft & chewy cookie, but the truth is: my cookies are a mouthful of buttery soft & chewiness because I only use brown sugar. You can thank Redpath, not me. The moisture content of the molasses (in the brown sugar) is a key “ingredient” to making chewy cookies. I find when using even the slightest bit of granulated sugar, my cookies tend to be more crispy. Crispy is for bacon, not chocolate chip cookies.
I personally think the best chocolate chip cookies are made when whipping brown sugar with butter. Not margarine (do people even use margarine anymore?), not shortening, or even coconut oil (and I’m a fan of coconut oil). If you want a soft buttery awesome chocolate chip cookie – use BUTTER. I use Gay Lea Salted Butter (yes, many pastry chefs will tell you “never to use salted butter”, but I’m not a pastry chef).
On the salt note, I also garnish my cookies with melted dark chocolate and coarse salt. Just a bit of each, for a punch of sweet & salty pizzazz! You can also and add 1/2 cup (125 mL) raisins, dried cranberries, chopped walnuts or shredded coconut to the batter – me, I’m a plain chocolate chip kinda gal. How do YOU like your chocolate chip cookies? Soft & Chewy? Crispy? With nuts & dried fruit? Do you have a “secret” cookie ingredient? Email and let me know: firstname.lastname@example.org
From my Happy Healthy Kitchen to Yours, Enjoy!
1 cup (250 mL) softened, Gay Lea Butter (I use salted)
1 tbsp (15 mL) pure vanilla extract
1 ½ cups (375 mL) all purpose flour
½ cup (125 mL) large flake rolled oats
1/4 cup (60 mL) mixed seeds; hemp, ground flax & chia seeds *see “seed” note below*
1 tsp (5 mL) baking soda
½ tsp (2 mL) quality salt
2 cups (500 mL) semi sweet chocolate chips
Garnish: Melted dark 70% chocolate and coarse salt – optional
Beat together first five ingredients. Add dry ingredients and stir until combined. Cover and refrigerate for at least 20 minutes. Roll into 1.5 cm (approx) balls and flatten slightly. Place on a parchment paper lined baking sheet (about 2 inches apart). Bake in a preheated 375 F (190 C) oven for about 8 to 10 minutes or until edges are golden and middle is a bit under baked (another “chewy” tip – slightly under baking). *You will likely need to bake in batches. Remove from oven and cool slightly on baking sheet. Transfer to a wire cooling rack. Once cooled, drizzle with dark chocolate and sprinkle with salt. Makes 30 (approx) cookies.
*Note on the seeds: Once every few weeks, I go to the Bulk Barn and buy equal amounts (approx 1 cup (250 mL) of each): flax seeds (I grind them at home), chia seeds (whole; they are porous = no need for grinding to absorb nutrients) and hemp seeds. I put them in a large mason jar and shake (to combine), I then use/add my seed “mix” to our morning oats, smoothies and baked goods. I am a huge believer in quality plant protein and healthy fats. I find this is a super easy way to incorporate these nutrients into our diets.
Recipe written and developed by Charmaine Broughton. www.charmainebroughton.com