[infobox maintitle=”A note from Kristin” bg=”white” color=”black” opacity=”on” space=”30″ link=”no link” subtitle=”I’ve been in search of the perfect chocolate chip cookie. One that tastes great with real ingredients. I’ve wasted lots of flour and special ingredients over the years with a less than satisfactory result. Candice brought these cookies to a coffee date. I immediately fell in love with the chewy texture and sweet taste. Finally, a chocolate chip cookie to get excited about. Thanks, Candice, for being willing to share your secret recipe.”]
A note from Kristin: I’m so thrilled to have Candice sharing her amazing chocolate chip cookie recipe, today. I’ve been in search for the perfect chocolate chip cookie that I can also feel good about. I’ve wasted lots of flour and special ingredients over the years with a less than satisfactory result. Candice brought these cookies to a coffee date. I immediately fell in love with the chewy texture and sweet taste. Finally, a chocolate chip cookie to get excited about. Thanks, Candice, for being so willing to share your secret recipe.
My name is Candice and I am addicted to Chocolate. There, I said it.
There needs to be a group for people like me. I can’t help it, it’s my one weakness. Add chocolate to an ooey-gooey cookie and I’m as done as burnt toast.
There isn’t anything as delicious as a warm, out-of-the-oven, homemade, chocolate chip cookie. Those artificial-flavored cookies in the cookie aisle, even those “baked fresh daily” cookies, in your grocery store bakery, can not compare to this homemade version. I mean, can you even compare?
First, let’s make ourselves feel a better about the ingredients, shall we? These scrumptious little chewy bites with morsels of melted chocolate are made with sucanat. Sucanat is sugar in its most unadulterated, unprocessed state. It’s real baby! Add grass-fed butter and pastured eggs, a few other real ingredients, and then soak them. Yep, you read that right, we soak them.
Soaking allows grains (in our case whole wheat flour) to rest in an acidic medium such as: vinegar, lemon juice, or whey. Soaking makes for easier digestion. So, these cookies still turn out ooey-gooey and not like “breadish” hockey pucks? Yes Ma’am and Sirs, they are to die for. Due the eggs in this recipe and to maintain the texture of a cookie, this recipe is soaked in the fridge, not a warm spot like the counter.
After some cookie mishaps and tweaking I created this soaked chocolate chip cookie recipe. My family can now have our chocolate chip cookie, and eat it too. Wait, that’s cake? Knowing we could still have our favorite baked dessert without the processed ingredients was a huge score for our family. I seriously made these cookies all holiday season and my kids loved them. When the timer buzzed they would dart to the kitchen and yell, “Are they done?”.
You may be wondering how to get the same texture of a chewy cookie, even after soaking. After I soak my cookie dough, I run it gently through a mixer (I use a stand mixer, like this, but a hand-mixer will work) and add an extra teaspoon of vanilla to loosen the dough from the bowl. Add my chocolate chips, baking agent (baking soda), scoop, and bake.
Now, this is where the magic happens. I cook these chocolate chip cookies at 325ºF for only 8-10 minutes, depending on your oven. Be sure to watch your first batch. They look “gooey” literally, as in not cooked all the way through. Trust me, they are. Pull them out and do NOT overcook. Let these chocolate chip goodies rest on the stove top, on the cookie sheet, for 10 minutes. This step continues cooking the cookies with the end result of a soft, chewy, melt-in-your-mouth chocolate chip cookie. Transfer them to a plate and hide a few for yourself, because they will not last long, folks.
Oh boy! All this talk about cookies makes me want to march to my kitchen and make some. Darn, I’m on a short juice fast. I might just have to make an exception, I won’t tell, if you don’t.
- 2 cups white whole wheat flour (where to buy)
- 1 tsp baking soda
- 2 tsp arrowroot flour (where to buy)
- 1 tsp good-quality salt (where to buy)
- 1 pastured egg + 1 yolk
- ¾ cup pastured butter, melted
- 1 cup organic brown sugar, loosened not packed (where to buy)
- ⅓ cup sucanat (where to buy)
- 2 tsp vanilla extract (homemade)
- 1 TB Apple Cider Vinegar (where to buy)
- ½ cup dark chocolate cacao 60% or chocolate chips (where to buy)
- handful chopped nuts (optional)
- Mix flour and salt. Set aside.
- In a separate bowl, combine Vinegar sucanat, brown sugar, egg, extra yolk, and butter.
- Combine Wet and Dry ingredients.
- Let Soak overnight or at least 4 hours, in the fridge.
- Add second teaspoon of vanilla, baking soda and arrowroot. Mix until softened. Do not over beat. If using a kitchen Aid Mixer only allow to mix around bowl 3-4 times. This step will soften the dough. Over-working the dough will result in a tough cookie. Add chips and/or nuts.
- Scoop and bake at 325F for 10 minutes. Pull out of oven and allow to rest for 10 more minutes on cookie sheet. Using spatula scoop up cookies plate and enjoy.
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