Everyone loves chocolate chip cookies and I may have found MY FAVORITE CHOCOLATE CHIP COOKIE RECIPE! I don't know if some of you out there grew up with someone making cookies every week and having a cookie jar on the counter for those sweet-tooth moments... I didn't! Actually, my mom made my brother a cake every Sunday. Still can't believe it when I think back on it, but hey that's what we had. I was more of a "can I just have a strawberry frosted pop-tart" kinda girl. I still love those toaster pastries. Sigh. But now I bake them myself and I wanted to make sure my girls grew up with less processed sugary foods than my generation. So I try to sneak in goodness when possible and let them know so-called "junk food" can be good for you... if you make it yourself. So here's a stone-ground cookie just loaded with dark chocolate chips. It's delicious. I suggest baking what you need for the day and keeping the dough in the freezer until you want more at another time. No need for the cookie jar on the counter for an after school treat. Always best warm out of the oven with a cold glass of real milk!
This cookie has a mix of stone-ground whole wheat and buckwheat flours that make this almost nutty and chewy yet crisp cookie. And I threw in an entire pound of dark chocolate chips! Also, I’m just the type to put in a rye whiskey in place of vanilla. It’s because I’m totally out of vanilla extract plus I know the flavors would work well together.
Here’s the recipe:
2.5 sticks of butter
1 1/4c brown sugar
1 c reggae sugar (that’s regular for those asking!)
2 eggs (thanks @landtotablefarm )
2 T water
1 T vanilla or Woodford Rye (so damn good- @woodfordreserve )
1 1/4 t baking soda
1.5 t baking powder
2 t salt
2 c stone ground wheat flour and 1/2 c buckwheat flour (thanks @vmcollegedale )
1 lb dark chocolate chips (I can’t do without @ghiradelli 🙌🏽)
In a stand mixer or in a bowl with a hand mixer whip up the butter and sugars. Add eggs, water and rye. In a separate bowl mix all the dry ingredients- less the chips. Mix into the wet ingredients. With mixer off I added in the chips by hand. The dough was tough a bit, but don't fret... they come out crisp and chewy. On parchment lined baking pan, roll dough in a ball just a bit bigger than a golf ball. Space cookies 2-3 inches apart on the pan. Bake at 350 for 10-12 minutes (turning pan halfway in baking time). Allow to cool a few minutes on the pan before moving to a cooling rack...or not! Now eat them up!
Dark Chocolate Love,
Soultree