In teaching my children to eat things that are better for them, I strive for a nearly organic diet. But I admit when it comes to baking some things simply do not translate well. I have however, perfected a recipe for chocolate chip cookies that are the embodiment of everything a chocolate chip cookie should be – crisp outside, chewy inside and the ideal balance of salty and sweet. I tweeted about them a couple of weeks ago and got some requests for the recipe, but I’ve been tweaking it. This, in my opinion is about as good as it gets. Happy baking; happier eating.
Things you need:
A good mixer: can’t explain it but it just goes better this way.
Unbleached, all natural parchment paper (Whole Foods has this in their baking aisle)
Pizza stone – I’ve baked on both aluminum baking sheets and a stone – their is no comparison.
Preheat oven375 degrees
Add the next five ingredients to the mixer and cream on low
2 sticks (1 cup) Kate’s Homemade Sea Salted butter
1/2 c. dark brown organic brown sugar packed tight
1/4 c. light brown organic brown sugar packed tight
3/4 c. organic cane sugar
1 1/2 tsp free trade REAL vanilla
Add 2 organic brown eggs, 1 at a time until fully mixed
In a separate bowl, add 2 1/4 plus 1 tbsp of organic unbleached flour (you can substitute 1 c. wheat flour if you choose, the flavor changes beyond that)
3/4 tsp baking soda plus 1/4 tsp baking powder
1 1/2 tsp sea salt coarsely crushed in a salt mortar
Sift the ingredients together and then add to creamed mixture with mixer running at low in 1/2 c. increments until fully creamed and super tasty.
Add 18 oz of organic dark chocolate chips to mixer and beat gently
Drop by rounded teaspoonfuls to stone and bake for ten minutes. Leave on stone to cool for 2 minutes before moving to wire racks.
Eat them while drinking a cold glass of organic skim milk.
Email me to tell me if you agree with my recipe.
Posted by KDL | follow me on Twitter: newscaster