Chocolate Chip Cookies
Crispy edges, soft insides, chewy yet adaptable to your favourite texture. These are my favourite chocolate chip cookies.
Servings: 24 cookies
Ingredients
- 1 cup butter (230g)
- 1 cup brown sugar, packed (200g)
- 2 large eggs, room temperature (100g)
- 1 tsp vanilla extract (4g)
- 1 tsp almond extract (4g)
- 2 cups all-purpose flour (320g)
- 1 cup oats, quick cook (120g)
- 1 tsp baking powder (5g)
- 1 tsp baking soda (5g)
- ¼ tsp salt (1.5g)
- 2 cups semi-sweet chocolate chips (480g)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment.
- In a bowl, beat together butter and sugars until light and fluffy. Beat in eggs one at a time. Stir in vanilla and almond extract.
- In another bowl stir together flour, oats, baking powder, baking soda, and salt.
- Stir dry ingredients into butter mixture just until blended. Stir in chocolate chips.
- Roll dough into 1½ inch balls and place on an ungreased cookie sheet. Bake 8-10 minutes or until just golden brown. Let cool on sheet 1 minute, then transfer to rack to cool completely.
Notes
To make these vegan, replace butter with coconut oil or shortening, and replace eggs with 2 tbsp of flax meal set in 6 tbsp of warm water for about 10 minutes.
For added protein, include 3 scoops of protein powder to the dry ingredients.
Reverse it! Add ¼ cup of cocoa powder with the dry ingredients, and use white chocolate chips instead of semi-sweet.