There are times when nothing hits the spot like a homemade cookie (and if it’s still a little warm from the oven, so much the better).
With the return to gloomy weather, there was a real need for some chocolate action, so I made a batch of these, which are the best chocolate chip cookies I’ve ever tasted. They’re soft and chewy, and are just the thing to brighten up a drizzly day (Who? Me? An emotional eater?).
I’ve adapted this recipe slightly to suit our tastes (replacing the shortening with butter, and adding a little extra salt so they don’t taste “flat” like store-bought cookies).
Chocolate Chip Cookies:
- 1 cup butter or non-hydrogenated margarine (I like Earth Balance)
- 3/4 cup packed brown sugar
- 1/2 cup white sugar
- 1 flax egg (1 tbsp ground flax mixed with 2 1/2 tbsp water) or 2 1/2 tbsp aquafaba (the water from canned beans/chickpeas)
- 1 tsp. vanilla extract
- 2 cups unbleached white flour
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 tsp. salt
- 1 tsp. baking soda
Preheat oven to 350 degrees.
Cream butter in the bowl of an electric mixer. Add sugars, and beat until smooth. Add egg and vanilla, and beat until combined.
Put the flour and the chocolate chips on top of the butter/sugar mixture, sprinkle salt and baking soda over top (you can mix the dry ingredients together in a separate bowl, but I’m lazy and do it this way instead). Turn the mixer on to low and mix until everything is well incorporated.
Drop by tablespoonfuls on un-greased baking sheet. Bake for 8-10 minutes (do not let them get dark – they’re better lightly golden or barely colored). Allow to cool on the pan for a couple of minutes before removing them to a cooling rack.
Makes 2 – 3 dozen, depending on cookie size. (Do not double the recipe or they won’t be as soft).