Name: Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 16
Cuisine: International
Ingredients: 330 g all-purpose flour, organic, about 2 cups, see notes; 108 g butter, organic, unsalted, 1 bar; 52 g coconut oil, organic virgin preferred; 1 large egg, cage-free or organic; 75 g cane sugar, organic, about 1/3 cup; 75 g Turbinado Sugar, also known as "Sugar In the Raw", organic, about 1/3 cup; 1/4 tsp Himalayan Pink Salt, or sea salt; 1/2 tsp baking soda; 2 tsp apple cider vinegar, organic; 1 tsp vanilla extract, see notes; 1 tsp almond extract; 1 cup semi-sweet chocolate chips

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Great American Cookies

Chocolate Chip Cookies are no doubt one of the most well-liked American cookies. I use a combination of organic butter and coconut oil, and a combination of organic unrefined cane sugar and organic turbinado sugar for a yummy and healthy Chocolate Chip Cookies. Vanilla extract and almond extract work magically together to create this extremely enticing flavor. Organic apple cider vinegar works with a pinch of baking soda to create a soft texture.

Homemade Cookies are the best!

I recommend using organic all-purpose flour if you can. Turbinado Sugar, also known as “Sugar In the Raw“, appears in large crystals in a golden hue. It contains the natural molasses in the “Sugar In the Raw” which elevates the texture and flavor to a new level.

A pinch of Himalayan Pink Salt contrasts and highlights the sweetness. This also helps reduce the overall amount of sugar used without compromising the satisfying taste and flavor.

All these make these Chocolate Chip Cookies an outstanding healthy treat!

Cookie Ingredients

Organic all-purpose flour is my go-to flour for almost everything, from making buns to dumplings to bread. Make sure you check out below easy, tasty, and healthy recipes:

Yeast Dough For Buns
Homemade Dumpling Wrappers
Fluffy and Delicious Milk Bread

Other than the flour, you will need egg, organic butter and organic virgin coconut oil to cream the dough.

For the sweetness, I use two types of sugar, an equal amount of both organic cane sugar and “sugar in the raw”. A pinch of Himalayan pink salt helps elevates the sweet taste.

An equal portion of organic vanilla extract and almond extract enhanced yumminess of the cookies. I used regular vanilla extract in this recipe, which is 35% alcohol content.

If you have vanilla super extract, which is much more concentrated and has a deep chocolate color, almost looks like black, then you will only need 1/4 tsp for this recipe. Add 1/2 to 3/4 tsp water to compensate for the moisture level of the dough.

The secret of fluffiness comes from baking soda and organic apple cider vinegar. Together, they create this bubbling effect which makes the dough airy, hence cookies super soft. Chemistry 101, LOL. Technically, any vinegar will get the job done. However, organic apple cider vinegar adds a pleasant special flavor and taste.

Last but not least is the chocolate chips. The quality semi-sweet chocolate chips have a deep penetrating chocolaty aroma and flavor. Absolutely an essential ingredient for a tasty chocolate chip cookie.

How to make cookies from scratch?

The first is to prepare a creamy mixture base

Crack the egg into a mixing bowl. Mix well with an egg whisk. Then add softened butter and coconut oil, along with cane sugar, turbinado sugar {sugar in the raw}, vanilla extract, almond extract and apple cider vinegar. Whisk well using an egg whisk until the whole thing fully blended into a creamy mixture.

Ideally, you’d like to leave the butter at room temperature and wait for it to soften. You may use a microwave or boiling water bath to soften both the butter and/or coconut oil to expedite the process. However, remember to do so delicately that you are merely softening the butter and coconut oil, but not turning them into a liquid.

This means using defrost mode and less time for the microwave and less time for boiling water bath. The softened texture helps cream the flour the best.

Coconut oil has a higher melting point compared to butter. They do not soften at room temperature below 80 Fahrenheit-degree or about 27 Celsius-degree. Use either a microwave or boiling water bath to soften it.

The Second is to form a soft chocolate chip dough

Once you have a creamy mixture base, sift in the flour, salt, and baking soda using a flour sifter. Fold the solid ingredients into the creamy mixture. Mix everything in the mixing bowl while kneading and pressing using both of your hands, till you get a creamy dough. Then add the chocolate chips into the bowl and fold them into the soft dough.

The Third is to shape cookies before baking

Divide the dough into 13 equal portions and roll into balls in your palms. For each dough ball, use both hands’ fingers and thumb to organize and shape the dough into a flat disk.

How do you shape cookies before baking by hand step-by-step

Place the shaped cookies on a baking sheet. Repeat until you have shaped all cookies.

Last but not least is the very best baking

Set the oven in “bake” mode, pre-heat to 350 Fahrenheit, or about 177 Celsius degrees. Add the baking sheet with cookies to the middle rack of the oven and bake for 20 minutes.

Turn off the oven, and let the cookies rest in the oven for 10 minutes before removing them from the oven. Cool the cooking sheet with baked cookies on a wire rack.

What makes these homemade cookies so incredibly tasty and healthy?

The first is to use a combination of organic butter and coconut oil. It is essential that you soften butter and coconut oil but not overheat and turn them into liquid.

The second is to flavor the cookies with both vanilla extract and almond extract.

The third is to use both organic cane sugar and Turbinado Sugar.

Last but not least is to have organic apple cider vinegar work with a pinch of baking soda to create this bubbling effect, which makes the cookies super soft.

Soft Chocolate Chip Cookies {Easy Yummy and Healthy}

Chocolate Chip Cookies Recipe

Yield: 16 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

Chocolate Chip Cookies using a combination of organic butter and coconut oil are naturally yummy and healthy.

Ingredients

330 g all-purpose flour, organic, about 2 cups, see notes
108 g butter, organic, unsalted, 1 bar
52 g coconut oil, organic virgin preferred
1 large egg, cage-free or organic
75 g cane sugar, organic, about 1/3 cup
75 g Turbinado Sugar, also known as "Sugar In the Raw", organic, about 1/3 cup
1/4 tsp Himalayan Pink Salt, or sea salt
1/2 tsp baking soda
2 tsp apple cider vinegar, organic
1 tsp vanilla extract, see notes
1 tsp almond extract
1 cup semi-sweet chocolate chips

Instructions

Gather all ingredients.
Crack the egg into a mixing bowl. Mix well with an egg whisk. Add softened butter and coconut oil, along with cane sugar, sugar in the raw, Vanilla Extract, Almond Extract, and apple cider vinegar, Use an electric hand-held mixer or whisk to blend until well mixed and the whole thing turns into a creamy mixture.
Sift in flour, salt, and baking soda. Fold the flour into the creamy mixture while kneading and pressing using both of your hands, till you get a creamy soft dough.
Add the chocolate chips into the bowl and fold them into the soft dough.
Divide the dough into 16 equal portions for jumbo size, each portion weighing about 40-45 g, or 24 equal portions for a regular-sized cookie, each portion weighing about 28-30 g.
For each dough ball, use both hands’ fingers and thumb to organize and shape the dough into a flat disk.
Place the shaped cookies on a baking sheet. Repeat until you have shaped all cookies.
Set the oven in “bake” mode, and pre-heat to 375 Fahrenheit, or about 190 Celsius degree. Add the baking sheet with cookies to the middle rack of the oven and bake for 10-15 minutes or when the cookies just start to "brown". An air-perfect insulated cookie sheet requires less time since the hot air circulates between the layers which makes the baking faster. When using a stainless steel pan, it takes a little longer.
Turn off the oven. leave the cookies in the oven for additional 5-10 minutes if you prefer a "browner" looking cookie.
Cool the cookies on a wire rack before serving.
Enjoy a super delicious and healthy soft chocolate chip cookie!

Notes

I use grams as a unit of measurement where precision is required. You can easily measure ingredients using grams using a kitchen scale. Make sure you get a kitchen scale that has a "TARE" or incremental measurement function.
I used regular vanilla extract in this recipe, which is 35% alcohol content. If you happen to have the super extract, which is much more concentrated and has a deep chocolate color, that almost looks like black, then you will only need 1/4 tsp. In this case, add 1/2 tsp water to compensate for the moisture level of the dough.

This recipe makes approximately 16 jumbo cookies or 24 regular cookies.

The baking ware you use to bake the cookies is one of the important factors to decide how much time you need. The cookie sheet which is layered with air in between makes the cooking faster as the hot air circulates between layers. In contrast, the stainless steel pan takes a bit longer.
The time also depends on how you like the cookies whether brown & crispy or pale & soft. If you prefer the former, leave the cookies in the oven for additional 5-10 minutes after turning off the oven.