I made a new recipe for chocolate chip cookies today. They were really, really good. I’m recording my notes here so I can remember what I did.
So I was reading this post at serious eats: The Food Lab: The Science of the Best Chocolate Chip Cookies. Well, the author’s perfect cookie is not mine, but fortunately the notes are perfect as they give you the principles by which you can figure out how to make the cookie that you like best. So based on those principles, I tweaked a recipe for oatmeal chocolate chip cookies and I was quite pleased with the result.
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup almond flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup rolled oats
2 sticks butter, softened
3/4 cup white sugar
3/4 cup dark brown sugar
2 tsp vanilla extract
1 package semi sweet chocolate chips
1. Preheat oven to 350
2. In a medium bowl, mix all dry ingredients and whisk well. Set aside.
3. With stand mixer, cream butter and sugar.
4. Add eggs and vanilla. Beat until light and fluffy.
5. Add half the dry ingredients and mix until blended.
6. By hand fold in the rest of the dry ingredients and the chocolate chips. Blend until the flour is moist, don’t over mix.
7. Drop spoonfuls onto parchment paper lined cookie sheet.
8. Bake 15 minutes or until browned at edges.
The cookies are slightly crunchy with a bit of a chew in the center. They spread out pretty thin and baked up with a nice dark brown color. Slightly nutty from the almond flour but without big chunks of nuts which the kids won’t eat. These were pretty darn close to my idea of the perfect cookie.