There are so many different variations and personal preferences when it comes to chocolate chips cookies — chewy, crunchy, loaded with chips, with nuts, without nuts, on and on. It’s tough to say that this is the best.version.ever., but for me, it comes exceptionally close to the Toll House-esque cookies from my childhood. Instead of adding nuts to the batter, Mom always added a bit more flour to prevent them from spreading out so much, but not so much that they were dry and bread-y, losing all their chewiness.
Just from the oven, these chocolate chip cookies will be crispy and golden around the edges with a cooked-yet-soft-and-chewy middle and molten chocolate chips. Enjoy now at your own risk (they’re nearly impossible to remove cleanly from the pan at this point anyway). Let them cool (and, essentially, continue to cook) on the sheet for a couple minutes and they’re at their prime. The dough has set up some more, but is still buttery and flexible. The possibility for burns has greatly subsided, but still exists from the no-longer-so-liquid chips.
With a glass of ice cold milk in one hand and as many cookies as you can manage in the other the warm fuzzy feelings are all but guaranteed!
This post is for Frances, who, last month, requested a chocolate chip recipe. I’ve already got a handful of additional requests in the queue since yesterday, but feel free to send yours along as well — in the comments, an email, Facebook, Twitter, you name it!
Chocolate Chip Cookies
Preparation Time: 10 minutes
Baking Time: 8 – 9 minutes per batch
Makes: 2 1/2 dozen
There’s something about chocolate chip cookies where I simply must make them by hand. Feel free to use a hand mixer or stand mixer if you prefer, though! These cookies are made without xanthan gum, it’s not a typo! Please note: I do not recommend tasting the raw batter — the garbanzo-fava flour needs to be cooked in order to lose its unpleasant, bitter flavor.
- 60 grams (1/2 cup) millet flour
- 60 grams (1/2 cup) garbanzo fava flour
- 24 grams (2 tablespoons) potato starch
- 16 grams (2 tablespoons) arrowroot starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 113 grams (8 tablespoons) unsalted butter, softened
- 48 grams (1/4 cup) evaporated cane juice or granulated white sugar
- 64 grams (1/3 cup) light brown sugar, packed
- 7 grams (1 1/2 teaspoons) vanilla extract
- 1 large egg, room temperature, room temperature
- 170 grams (6 ounces or 1 cup) semisweet chocolate chips
Preheat oven to 375°F. Line several rimmed baking sheets with silicone baking mats or parchment paper; set aside.
In a small mixing bowl (2-quart), whisk together dry ingredients. In a large mixing bowl (4-quart) combine the butter, evaporated cane juice (or white sugar) and brown sugar; mix by hand with a wooden spoon until well-combined and somewhat lighter in color (about 2 minutes of vigorous mixing). Add vanilla and egg; mix just until combined. Stir flour mixture into butter, keep mixing until smooth. (I like to make a couple cookies without chips, so I’ll scoop those out onto the prepared pan at this point.) Stir in chocolate chips.
Proceed to baking or scoop dough onto a small, plastic wrap-lined plate or rimmed sheet pan and refrigerate for up to 5 days (cover with plastic wrap to keep cookies fresher) — bake straight from the fridge.
Onto prepared baking sheets, scoop level tablespoons of dough leaving about 2 inches of space between each. Bake cookies for about 8 – 9 minutes or until nicely browned around the edges. Allow to cool on baking sheet for about 2 minuts before transferring to a cooling rack. Once completely cool, store tightly wrapped at room temperature — they’re best eaten within a few days.