Best Chocolate Chips Cookies Ever!

Although everybody offer their own version of the chocolate chips cookie, they all use the same ingredients.  I think this recipe is very interesting and different of the rest (darker color than regular cookies) and that’s what it make it so unique and delicious.  Also, I have to say that, because of the allergies that Paul have, I have to make my own chocolate chips, but to me, the best chips are Ghirardelli 60% Cacao Baking Chips – Bittersweet Chocolate, they have the perfect size.  Remember: ideally, chocolate chips cookies should have crispy edges and yummy, chewy middles.  

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Chocolate Chips Cookies

240 gr.  butter, softened

200 gr.  beet sugar

200 gr.  coconut sugar

2 eggs (room temperature)

2 tsp vanilla extract

480 gr.  flour ( Bob’s Red Mill Whole Wheat Pastry Flour)

240 gr. oats

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

3/4 cup chopped walnuts

Preheat oven to 350 degrees (175 C)

Cream together the butter, white sugar and coconut sugar or panela until smooth.  Beat in the eggs, one at a time; then stir in the vanilla extract.  Add oats and flour, which have previously included salt and baking soda. When all the ingredients are well incorporated, stop the mixer and add the chocolate chips and nuts, mix manually. Use a spoon to scoop ice cream and drop onto ungreased pans.  Bake for about 10 to 15 minutes or until edges are gold.  Let cool on a cookie rack and store in a container with lid in a cool, dry place.

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3 thoughts on “Best Chocolate Chips Cookies Ever!

  1. Pingback: Thin Cornstarch Chocolate Chip Cookies | Josie B's Baking

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