My latest food project is to come up with a good chocolate chip cookie recipe. The perfect cookie, in my mind, is soft and sweet. Not crunchy or crumbly. Preferably puffy rather than thin and flat. And while I fancy a cookie teeming with chocolate chips, the cookie itself needs to earn its keep in flavor rather than just be a vessel for holding the chocolate together.
Last night I made a decent batch by picking and choosing parts of several recipes I've found, and I thought I'd share the recipe, though I plan to improve upon it. They're still a little too flat in shape for me, and I might play with the sugar/maple syrup amounts to get a just-right cookie flavor. But they're almost
2 tablespoons ground flax
6 tablespoons water
½ cup coconut oil, solid
2 teaspoons vanilla
½ cup turbinado sugar
½ cup brown sugar
2 tablespoons maple syrup
¼ cup almond milk
1 cup unbleached white flour
1 ¼ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
toasted pecans, ground pretty small
semisweet chocolate chipsDirections:
Whisk together the flax and water until thickened. Beat the flax mixture together with the coconut oil and sugars. Once they're well-combined, add the vanilla, maple syrup, and almond milk.
To the wet ingredients, add the flours, baking soda, baking powder, and salt and mix well.
Mix in the pecans and chocolate chips.
Refrigerate the dough for at least 10 minutes. This creates slightly less flattened cookies.
Scoop cookie-sized balls of dough onto a baking sheet lined with parchment paper.
Bake at 350 degrees for 9 minutes. Let cool on the baking sheet for 5 minutes or so.
These are especially good the next day. Cookies for breakfast, anyone?