Do you want a cookie?
I'd like to think we all agree the world needs more love right now. The world needs more :awesome: cookies too. That nostalgic kind, the soft in the center, just the perfect crisp on the outside kind, surely we can unequivocally agree on that.
Craft Chocolate Chip Cookies
Yield: Makes 12-14 cookies (2.5 inch diameter); double the recipe if you're serving more than 4 hungry cookie monsters
- 1 cup all-purpose flour
- 1/8 cup cassava flour (or sweet rice flour)
- 1 teaspoon baking soda
- 1 teaspoon Himalayan pink salt
- 1/2 cup (8 tablespoons or 1 stick) unsalted butter, room temperature
- 3/4 cup white sugar
- 1/2 cup maple sugar (brown sugar is a fine substitute)
- 1 egg
- 1 teaspoons vanilla extract
- 4oz of craft/fine chocolate "chips" or 2 broken bars
- 3/4 cups walnuts, finely chopped
- Heat oven to 375° F (385F if at altitude ~5k feet)
- In a sieve or sifter, sift flours, baking soda, and salt in a non-plastic bowl. Set aside.
- Mix together the walnuts & chocolate chips, also set aside.
- In a standing mixer, with the paddle attachment, cream the butter and sugars until light/airy & homogenous. Scrape down the sides. Add the egg. Mix for 5 seconds. Scrape down the sides. Add vanilla extract. Mix for 5 seconds. Scrape down the sides.
- This piece is very important to the texture and integrity of your cookie! You'll need to add the sifted flour mixture in 4 batches, stopping before adding the final amount. For the first 3 batches (about 1/4 cup each), mix at low speed just to combine, scraping down the sides between each addition. When you get to the final batch of flour, add the chocolate/nut mixture. Mix but don't over-mix until the dough comes together and barely any flour is seen. Maybe you choose this last step by hand.
- On a sheet pan w/ parchment or with a silpat, bake one tray at a time (to avoid uneven cooking). I like the size of about a soup spoon for the dough; leave a few inches between the raw cookies.
- Place sheet pan in the oven. Given the high temps, they'll be done in 8-10 minutes -- but it's up to you to pull them as gooey as you like them. Pull sheet out, allow to cool for a few minutes, then, transfer cookies to a cookie rack to cool.
- If you'll freeze the dough, be sure to portion out into balls first, and freeze on the sheet like that; once set-up (maybe an hour or so), store them in a plastic bag or sealed container in the freezer and they're ready to be baked-off immediately when you're ready for another batch!