Today was a domestic affairs day...namely the plumber, AC unit guy and garage door technician working on the house. In between all of the hullabaloo, I baked a batch of the WORLD'S BEST Chocolate Chip Cookies...of course, I did not yet know that they were the best. I had developed this recipe, because I love chocolate chip cookies and felt like what I was getting from recipe books and the back of toll house could be better somehow. Using multiple flours in gluten-free baking to make things work and taste good, led me to..."why not use a couple different flours for regular cookies??"
After driving a hard bargain with the garage door technician, I sent him away with a napkin of warm cookies to soften him up. Three minutes later, the phone rang: "Mam, these are the best cookies I've ever had! I just had to call." Take 'em round to the neighbors for St. Patty's day--it will make their week!
What you'll need:
All purpose flour stick of butter
White whole wheat flour egg
flax seed meal sugar
baking soda brown sugar
Crank on the oven to 375 degrees Fahrenheit.
Loosen up your A.P. flour and measure out 1 cup or...
4.5 ounces on the scale if you want to be exact.
Throw a 1/4 cup white whole wheat flour into the bowl,
a tablespoon of flax seed meal which you can find most anywhere,
1/2 teaspoon of baking soda and
1/4 teaspoon of salt. Now for the wet stuff...
In another bowl add a stick of cold butter...
a 1/2 cup of sugar and...
a 1/4 cup of brown sugar.
Beat on high until you have thoroughly mixed sugar butter.
Now add one egg...
1/4 cup of pure maple syrup and...
1 1/2 teaspoons vanilla.
If using a stand mixer, switch out the paddle for the wire whisk attachment to beat those properly and work some air into the batter. Beat until everything is thoroughly mixed.
Now add a third of the flour mixture to the sugar butter mixture.
Fit on the paddle attachment again and incorporate the flour.
Add another third, mix, and another and mix until the flour is completely incorporated.
A cup of beautiful chocolate chips.
Right into our beautiful cookie batter and mix.
Prepare a baking sheet. Using two spoons, scoop and drop spoonfuls of dough onto the baking sheet. I then refrigerate the dough for ten minutes.
Into the oven.
In 7 - 9 minutes, pull the cookies out when they are golden on the edges, light golden in middle, and let them stay on the sheet for a couple minutes. They will continue to cook a bit and firm up.
Pack some to go for neighbors... I had apple green tissue paper left over from a neighbor's birthday and white wedding ribbon left over from my sister-in-law's wedding flowers. My square dancing 92 year-old-neighbor loved it!
the Good Food Fairy
WORLD'S BEST CHOCOLATE CHIP COOKIES
Yields 2 dozen
1 cup all purpose flour
1/4 cup white whole wheat flour
1 tablespoon flax seed meal
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar
1/4 cup maple syrup
1 1/2 teaspoons vanilla
1. Preheat oven to 375.
2. In a medium sized bowl, whisk together flours, flax seed meal, baking soda and salt.
3. In a mixing bowl, add butter and sugars. Mix on medium high speed until well combined. Add the egg, maple syrup and vanilla and beat (if using stand mixer, fit on the wire whisk attachment) until it is well combined and then beat a minute more.
4. Drop dough by spoonfuls onto desired baking sheet and refrigerate for at least 10 minutes. Bake for 8 - 10 minutes (takes me 9 1/2 minutes) no convection. Cookies are ready when very lightly golden on top. Remove from the oven and allow the cookies to continue to cook by leaving them on the baking sheet for a few minutes.