Growing up, my mom gave me this cookbook with over 300 cookie recipes. I believe the book was Marie Calender’s Cookie Cookbook. Out of all the recipes, its chocolate chip cookie recipe was by far the best. This is my version of that recipe with a couple tweaks and tricks added to ensure a perfect batch every time. These cookies are delicious! The brown sugar gives them a toffee-like taste and makes these cookies rich and decadent. The milk chocolate really just adds to the cookie’s richness and the salt combats the sweetness and ultimately balances out all the sugar. These are a must try!! I hope you enjoy 🙂
***My gluten-free people: These cookies can be made gluten-free or with regular flour, just make sure to use all-purpose flour.
***My dairy-free people: These cookies can easily be dairy-free. With the same measurements, use a daily-free butter substitute and dairy free chocolate (doesn’t;t have to chips, I used chocolate bars)
***My vegan people: These cookies can also be made vegan. Make sure to use a vegan-friendly butter, I heard great things about Miyokos (and Earth Balance is one of my favorites), use vegan chocolate, and your favorite egg substitute.
(makes 2-3 dozen cookies)
-3/4 cup brown sugar
-3/4 cup granulated sugar
-1 cup softened butter
-2 1/4 cup gluten free flour
-1 tsp vanilla
-1 tsp salt
-1 1/4 tsp baking powder
-2 cups milk chocolate chips (or chopped works too)
1.Preheat Oven to 400 degrees (375 if you have a convection oven)
2.In a large bowl, beat together sugar, butter, vanilla, egg.
3.In another bowl mixe together baking soda, flour and salt.
4.Add a third of flour mixture into sugar and eggs and mix until combined, repeat with rest of flour.
5.Chop 1 cup of chocolate (i used Trader Joes Belgium Milk Chocolate, SO GOOD!).
6.Fold chocolate into dough.
7.Grease baking sheet and scoop dough onto sheets (about 2-3 tbsp per cookie).
8.Bake at 350 for 12ish minutes and enjoy!
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