The simple Chocolate Chip Cookie really isn’t that simple at all. It is perfectly balanced with chocolate, nuts, sweetness and the just right amount of soft chewiness. Or for some, the perfect cookie is crispy, with no nuts or has a varying list of requirements. There literally are thousands of chocolate chip cookie recipes out there to choose from, many claiming to be the absolute best and last recipe that you’ll ever need. BUT, the perfect recipe is the one that creates your perfect cookie.
Now while this recipe is not my absolute favorite chocolate chip cookie recipe, it is getting close. It has all the characteristics that I like about a chocolate chip cookie. It’s chewy, chocolaty, crunchy and very yummy tasting. And I do love it very much. I guess that I’m not sure if it’s my favorite recipe yet because I feel like I should try a few more of those “famous” recipes for the cookies everyone brags about eating at a restaurant or place around the world that I just have to try to make sure I have one of the best recipes for me.
In the meantime, while I try those others out, I’m going to keep coming back to this one because I do love it. It’s unique in the sense that I added coconut oil to it and the coconut just adds that much more enticing flavor to the cookie. You also might think that some of the measurements are off in this one because of the huge amount of vanilla extract and chocolate chips that go into it, but they’re not. I really put that much in.
I also switched out half the all-purpose flour for whole wheat. You’ll never miss the other flour and at least you can ease your conciseness as you take that second or even third cookie, that they aren’t all bad for you. But then again, is a chocolate chip cookie really all that bad for you? It’s help to cheer you up and make you feel loved when you eat a homemade cookie. And these have whole wheat flour, coconut oil, and chocolate in them (Nuts as well for those of you who like them! I left them out of these because hubby hates them in his cookie). All GOOD for you! It’s those in the packages on the store shelves that you have to watch out for.
So ignore the little voice in the back of your head that says cookies are bad for you. Everything is good in moderation and these cookies are no exception. Enjoy life and enjoy a yummy, warm, chewy chocolate chip cookie filled with plenty of chocolate chips with a tall glass of milk. And then sit back as you munch as you watch the world go by. I know I am!
Chocolate Chip Cookies
1/2 cup granulated white sugar
3/4 cup little brown sugar
1/2 cup unsalted butter, room temperature
1/2 cup coconut oil
1 Tbsp. vanilla extract (use the real stuff, not the imitation)
2 large eggs, room temperature
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3 cups semi-sweet chocolate chips
1 cup walnuts or pecans, optional
Preheat oven to 350° F. Prepare cookie sheets with parchment paper and set aside until needed.
Cream together sugar and butter with a mixer, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, mixing well.
Mix the dry ingredients together, reserving the chips and nuts. Add the dry mix to the creamed mix gradually, mixing well. Once everything is combined well, stir the chocolate chips and nuts into the mix using a large spoon.
You can roll the dough into 1 1/4″ balls or I used a tablespoon to measure out the dough and dropped it on the prepared cookie sheets, about 2″ apart. The tablespoon gave me the perfect measurement every time and my cookies came out uniform in size.
Bake for about 10 minutes or until you see edges lightly browning. Do not over cook or you will cause the cookie to be brittle and dry out.
Makes about 4 1/2 dozen cookies (using my measurement).
More Variations of Chocolate Chip Cookie Recipes: