The best Chocolate Chip Cookies, ever!

Best Chocolate Chip Cookies

 

I have to admit, I’m always a bit cynical when I see a recipe that claims to be the “best” of something. Because, well, usually it isn’t. So, I’m going to qualify my recipe with a little story.

Earlier this year, we decided to eat real food only in our household. We have since fallen off that wagon and are struggling to get back on, but that’s another post for another day.

Anyway, back before we got off track, we were about 2.5 weeks into it and I wanted a real sweet treat. And by “real” what I actually mean is fake, processed stuff that my mouth is still conditioned to prefer.

So, I came up with a bit of a compromise and created these. And WOW did they ever hit the spot! I ate one of these fresh out of the oven and it was about the best thing I ever put in my mouth.

Anyway. Best chocolate cookies ever. But, may have been colored by my desperation. However, I have since made these again, and they were still quite amazing. So, there is that.

First of all, a couple notes. I am a purist when it comes to my chocolate chip cookies, so that means no nuts! However, feel free to add them if you want. Just don’t blame me if they aren’t the best chocolate chip cookies ever, kay?

Secondly, did you know that you can make chocolate chip recipes healthier and more frugal by using less chocolate chips than called for in the recipe? It’s true, and this girl loves her chocolate. I challenge you to try it sometime. But not with this recipe, because I have already cut the chocolate chips.

I used whole wheat flour. If you usually use white and you’d like to start weaning yourself into healthier whole wheat, desserts are a good place to start–again, that is coming from a white-flour loving, picky eater. For me, the texture difference is less noticeable in desserts than in breads if you’re just starting with wheat. So, give it a shot. If you’re worried about it, you can try half white and half wheat, or just use all white and that should work fine as well.

Anyway, enough talk and here is the recipe.

The Best Chocolate Chip Cookies Ever

What you need:

  • 1 1/4 cups all purpose flour
  • 1 cup white whole wheat flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 1 1/4 cups dark chocolate chips

What to do:

  1. Heat oven to 375 degrees.
  2. In a small bowl, combine flour, soda, and salt.
  3. In a large bowl beat butter, sugar, maple syrup, and vanilla extract until creamy.  Add eggs and beat well.  Gradually add flour mixture mixing well after each addition. Finally, stir in chocolate chips.
  4. Bake at 375 for 8-10 minutes.

I got 4.5 dozen cookies from this recipe.

Freezer Friendly

This recipe is very freezer friendly. I can fix a bake a small amount and not worry about grazing around on cookies that just happen to be ready in my kitchen. However, it also makes it easy to have a quick treat on hand. I can make just enough for our family, and all I have to do is pop them out of the freezer and into the oven (350 degrees for about 9-11 minutes). Very convenient.

I like to chill my dough and then ball out the dough with one of these little scoopers. Some people freeze them in balls, but I like to flatten mine out a bit because I feel that it helps them bake better.

Freezer Chocolate Chip Cookies

 

Comments

  1. Regina Merrick says

    I would never have thought about maple syrup in a chocolate chip cookie! But then, what is brown sugar, but white sugar with a little molasses thrown in? ;) Thanks, Crystal!

    • Crystal Brothers says

      I initially did it because at the time we were using only real and natural sweeteners which we considered to be honey and maple syrup. However, I do think it adds a subtle, yet yummy flavor boost :)

  2. says

    Will try! Always looking for good recipe that will be more healthy. I’ve been looking for ways to cut sugar myself, so actually have experimented just a bit of honey and no other sugar. Also substituting mascarpone cheese for butter cuts a lot of fat and actually tastes wonderful!

  3. janetpesaturo says

    LOVE this! We tap our sugar maples every spring, and have tons of maple syrup. Now there’s another way to use it, and what could be better than chocolate chip cookies. Pinning, and will definitely try this. Soon.

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