Chocolate Chip Cookies
Author: Sarah Bullock Date Posted:3 August 2015
Who doesn't love a chocolate chip cookie?
CHOCOLATE CHIP COOKIES
I am a huge fan of chocolate chip cookies. Especially when they are buttery, soft and chewy!
Below is a simple recipe that I make and freeze the dough into logs which can easily just be cut and cooked as needed. Handy for when unexpected visitors stop by!
- 125g butter (preferably organic or grass fed)
- 1 cup raw sugar
- 1/4 caster sugar (or simply blend raw sugar in a high powered blender to the consistency of white dust)
- 2 eggs (pastured fed, organic)
- 1 tsp vanilla essence
- 1 cup self-raising flour
- 3/4 cup plain flour
- 1 tsp baking powder (aluminum free)
- 1 cup chocolate chips (soy, gluten, nut & dairy free)
- Preheat the oven to 160°C.
- In a heavy based saucepan over medium heat melt the butter. Then set aside to allow it to cool.
- Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
- Lightly beat the egg with a whisk or fork and stir into the sugar mixture along
- Add the vanilla essence
- Sift both flours as well as the baking powder together into the sugar mixture. Stir until well combined.
- Stir through chocolate chips.
- Scoop out rounded tablespoons of cookie mixture onto lined baking trays. Keep at least 5 cms apart.
- Bake for 12 minutes or until golden. Allow to cool on trays for 3 minutes before transferring to a wire rack to cool completely.
If you don't want to cook them all straight away, roll the cookie mixture into logs about 50 cents wide. Cover in glad wrap and store in the freezer until you need it. Then just cut into slice about 1 cm thick and cook as normal.
You could replace the butter with coconut oil, use spelt or rye flour instead of wheat flour or coconut sugar rather then cane sugar.