Wednesday, August 5, 2009

Chocolate Chip Cookies- Crispy + Chewy

(Image from

I'm not exactly sure why or what prompted me to bake chocolate chip cookies, but I did. I found this recipe here and altered it. They looked just as they do in the borrowed image above and I imagine they taste even better. Why? Organic and grass fed ingredients were substituted where possible. I imagine they are less harmful... though I am definitely not touting it as a healthy cookie- it's a treat indeed. The "sugar" is what gets me the most. I think next time I will try some honey and/or less sugar. If you have suggestions send them my way. Cheers!

2 cups spelt flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted Organic Valley Pasture butter, softened
1 cup packed organic brown sugar (next time I will try with a 1/2 cup)
1/2 cup organic evaporated cane sugar
1 tablespoon vanilla extract
1 egg + 1 egg yolk (from local, grass fed, cage-free, pasture roaming chickens)
2 cups semisweet organic chocolate chips

1. Preheat the oven to 325°F (165°C). Grease cookie sheets (I used butter) or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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