Who Likes Chocolate Chip Cookies?
Oh Lardy! is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Better yet – who likes soft, gooey, melt-in-your-mouth chocolate chip cookies? I do!! I really, really do. Ever since I ditched the Tollhouse recipe, I have been searching for a version that tasted like Tollhouse, but had better ingredients. Above all, it had to be soft. I didn't want a cardboard cookie that tasted like wheat.
Here is my answer, friends. It is now my go-to chocolate chip cookie recipe that I love. I get that this is still a treat and no matter how wholesome my ingredients, sweets should be consumed sparingly. (I wonder how many I have eaten since the writing of this post!)
My kids love helping me make cookies. My daughter and I dumped all of the ingredients into the mixer, mixed it all up, and then tried really, really hard not to eat it all with a spoon.
Then, with a healthy pinch of patience, I stuck the dough into the fridge to chill for an hour or two. When I was ready – ahem – when IT was ready, I just removed enough dough to fill one cookie sheet and popped them in the oven. I like only making a few at a time, so that I don't have a TON of cookies laying around. I haven't tried this yet, but I would like to just ball up all of the dough and then stick them in the freezer. Then I would have cookie dough that is oven ready!
As soon as the cookies were cool enough to handle, we dove right in. There is something delightful about a warm and gooey cookie that shouldn't be missed out on!
Soft and Gooey Chocolate Chip Cookies
Ingredients
- 1 1/4 cup butter
- 2 cups coconut palm sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 2/3 cups whole wheat pastry flour
- 2 Tablespoons arrowroot powder
- 1 1/4 teaspoon baking soda
- 1 1/2 teaspoon aluminum free baking powder
- 1 1/2 teaspoon sea salt
- 2 cups semi sweet chocolate chips
Instructions
- Cream the butter and sugar
- Beat in the eggs and the vanilla
- Mix all of the dry ingredients and add that to the wet ingredients
- Stir in the chocolate chips
- Chill the dough for a few hours (or as long as you can stand it)
- Ball the dough and bake in a 350 degree oven for 12 to 15 minutes
- Allow to cool and store in an air tight container on your counter
Pin it!
Ladies, my sister-in-law mentioned that she saw a piece on Good Morning America about quinoa chocolate chip cookies. I am curious to try, but fear the outcome…Any experience with them?
I have never tried to make a quinoa cookie. But, don’t be fearful! Give it a try and let us know. The worst thing that could happen would be that they are terrible and you throw them away. All cooking is an experiment. Bake those cookies! -kl
Any suggestions for GF cookies…would almond flour or Bob’s GF all purpose flour replace the pastry flour?? Thanks:)
I haven’t tried this particular recipe with a gluten free flour. I do have an almond flour cookie recipe that I use, but it isn’t my own. I can give these a try with a GF flour and let you know!
Yes, I would love to know if it works with either almond or coconut flour or a combination of both? Thanks.
I cook them all and freeze the cookies. Thaw at room temp or in a 250* oven if you want warm cookies. Can pack 1 or 2 in a lunch and they will be thawed out in time!
Perfect, Carrie! I haven’t frozen the cookies yet. I will do this tomorrow. Thanks for the tip!
Can you substitute cornstarch for the arrowroot? Or is arrowroot a must?
These cookies are crazy good. I was truly amazed how great they turned out.
Glad you liked them! They are favorites around here!
Who doesn’t love chocolate chip cookies especially with a well-written instruction?! I’m always up for trying new recipes so I will have to give this one a try!
I’m so glad I found this.
Thank you so much Kelly for putting this together