Sweet Spot: Chocolate Chip Cookies
Chocolate chip cookies are always a good idea. But which recipe to choose? I have found a happy balance after doing the “difficult” research of baking and tasting through the pandemic. (I’m a team player!) This recipe closely resembles the Keebler Soft Batch cookies I enjoyed as a kid. The result is lovely: chewy and sweet cookies that aren’t over the top sweet. They are gluten free - which was a happy accident and a result of pandemic panic buying oatmal flour. And these cookies stay soft for days - if they last that long ;) Happy Baking!
Ingredients:
50 grams (3 1/2 Tablespoons) of salted butter brought to room temperature
50 grams (1/4 cup) of brown sugar (or cane sugar)
75 grams (1/4 cup) of honey
2 teaspoons of tahini
1 Tablespoon of molasses
1 egg
1 Tablespoon vanilla extract (or one half of a scraped vanilla bean)
pinch of sea salt (or regular salt)
1/2 teaspoon baking soda(or bicorbonate)
90 grams (1 cup) oatmeal flour*
25 grams (1/2 cup) almond flour*
80 grams (1/2 cup) chocolate chips (milk or dark chocolate - your choice!)
*you could use regular flour - but the cookies will only be soft day one. And then crunchy day two. Red pill or blue pill - like the matrix, you choose
Directions
Preheat the oven to 350 F/ 175 C. Mix the butter, brown sugar, honey, tahini and molasses in a bowl until creamy using an electric mixer or whisk. Next add the egg and vanilla and mix again. Add the dry ingredients, the pinch of salt, baking soda, oatmeal and almond flour and baking soda and mix. Last, stir in the chocolate chips. Nota Bene: this dough will seem more like batter, and a bit more wet. It’s not the typical dough that gets rolled into balls. If you like, you can put the bowl in the fridge for about 20 min so its easier to work with. You will get around 20-24 cookies. I usually bake 6 and put the rest of the dough/batter in the freezer.
Line a baking sheet with parchment paper and place a heaping tablespoon of dough about 6cm apart. these cookies won’t spread(at least they should not!) Bake for 8 minutes. When you bring them out tap the tray on the counter to de-puff and let them set for a few more minutes. And enjoy them warm. You can sprinkle with sea salt if you like. To be fair, it is oatmeal flour, so if you want to enjoy this for breakfast, be my guest. Done!