Today is National Chocolate Chip Cookie Day!  HOORAY!! Cookies are definitely up there on my list of favorite desserts.  I almost always have this cookie dough ready to go in my fridge, and bake just 1 or 2 at night for a treat.  It's a fun treat and a great way to have fresh baked cookies each time you eat them.  I mean, is there really any other thing that can compete with a warm chocolate chip cookie with raw milk? I modified the recipe from the Ghirardelli Chocolate Chip bag to make my recipe.  I changed it to have no refined sugar and made a couple other changes. I hope you try it out and enjoy these cookies as much as I do!

The Best Chocolate Chip Cookies

1 stick butter, softened (I used grass-fed butter)

3/4 cup coconut palm sugar

1 egg

1 tsp vanilla

1 - 1/8 cup flour (I use whole grain spelt flour)

1/2 tsp bakin soda

1/4 tsp salt

3/4-1 cup pecans **optional. And I love pecans so I put a lot :)

Preheat oven to 375 degrees *** (see note at end)
Beat butter, egg, and sugar together with a hand mixer until smooth.  Add vanilla and beat a few seconds.  Add the dry ingredients and beat until well combined and it has a smooth texture. Stir in the chocolate chips and pecans by hand. Scoop batter onto a pan lined with parchment paper. Cook for 7-10 mins, depending on the size of the cookie.

***When I am cooking these from out of the refrigerator and they are cold, I preheat the oven to only 325 degrees and cook for 15 mins.  I have found that when they are cold, the higher temps burned the bottom of the cookie before the rest of the cookie was cooked through. Lowering the temperature and lengthening the cooking time helped solve that problem. :)

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