Kelly Liston

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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!

chocolate chip cookies -

Soft and Gooey Chocolate Chip Cookies
  1. 1 1/4 cup butter
  2. 2 cups coconut palm sugar
  3. 2 eggs
  4. 2 teaspoons vanilla
  5. 3 2/3 cups whole wheat pastry flour
  6. 2 Tablespoons arrowroot powder
  7. 1 1/4 teaspoon baking soda
  8. 1 1/2 teaspoon aluminum free baking powder
  9. 1 1/2 teaspoon sea salt
  10. 2 cups semi sweet chocolate chips
  1. Cream the butter and sugar
  2. Beat in the eggs and the vanilla
  3. Mix all of the dry ingredients and add that to the wet ingredients
  4. Stir in the chocolate chips
  5. Chill the dough for a few hours (or as long as you can stand it)
  6. Ball the dough and bake in a 350 degree oven for 12 to 15 minutes
  7. Allow to cool and store in an air tight container on your counter
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chocolate chip cookies -


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11 Comments on “Who Likes Chocolate Chip Cookies?”

  1. Avatar

    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?

  2. Avatar

    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

  3. Avatar

    Any suggestions for GF cookies…would almond flour or Bob’s GF all purpose flour replace the pastry flour?? Thanks:)

    1. Avatar

      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!

      1. Avatar

        Yes, I would love to know if it works with either almond or coconut flour or a combination of both? Thanks.

  4. Avatar

    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!

  5. Avatar

    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
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