Everybody needs an irresistible chocolate chip cookie recipe in their repertoire, and this is ours! This cookie recipe calls for coconut sugar to create a deeper caramel flavour and soft golden look. However, brown sugar or muscovado will also do the trick nicely. The sweet smell of warm sugar baking sends wafts of bonhomie throughout the house. Friends, this is the joy of homemade baking!
These cookies are everything a chocolate chip biscuit should be. Crisp on the outside yet soft and chewy on the inside, with glorious bursts of chocolate speckled throughout. Plus, they couldn't be easier to make!
So, how do you make these perfectly buttery and rich chocolate chip cookies?
The trick to keeping them rich and gooey is to not over-bake them. Whip them out of the oven just before you think they're cooked to ensure the very heart of the biscuits remains slightly chewy. You'll also want to fold an abundance of chocolate chips into the batter for a decadent burst of chocolate in every delicious bite.
It seems absurdly luxurious to simply take time out to enjoy a plate of cookies in such a busy world. However, we encourage you to slow down, take a moment for yourself, and enjoy these chocolate chip cookies accompanied by a steaming, fragrant pot of our fresh and comforting peppermint tea (you can't beat the classic combination of chocolate and peppermint!).
These chocolate chip cookies are truly a lovely treat for the soul. Let's get stuck into making them, shall we?
1/3 cup coconut oil or butter, melted
1 free range egg
¾ cup coconut sugar
3 tbsp peanut or almond butter
1 cup spelt flour or oat flour*
½ tsp baking soda
½ tsp sea salt
3/4 cup chocolate chips
*Wholemeal or regular flour also works well here. To make oat flour, simply grind up oats in a food processor until you have a fine flour-like consistency.
1. Preheat the oven to 180C and line two baking trays with baking paper.
2. In a mixing bowl, whisk together the coconut oil or butter, egg, coconut sugar and peanut butter.
3. Add the remaining ingredients, and mix until well combined. Pop the dough in the fridge for ten minutes or so to firm up.
4. Using your hands, roll large handfuls of the dough into balls and place 3–4 cm apart on the baking trays. Press each ball in half to flatten them into cookies.
5. Bake for 8-9 minutes, or until the cookies are golden around the edges. Will keep for up to 5 days in an airtight container.
Makes approx. 12. Store in an airtight container for up to a week.