(dare I say?) best chunky chocolate chip cookies

Yes,  this is what I've been doing. Baking cookies and hiding out. Feeling guilty about not posting but too tired to do anything about it. In my defence, I'm living in reno land and everything is coated in drywall dust. Including the kitchen. 

If you are still around, thanks for your patience. 

In my past super-extremely sugary life, I considered myself an CCC aficionado. I ate, baked and modified dozens of recipes from chipits, Martha, friends...anywhere that promised perfection. Many were o.k. but many more were too sweet, too crumbly or too cakey.

I'm happy to say, this recipe is none of those terrible things. For all the times you need a go-to , people pleaser cookie (made with mostly wholesome ingredients, save for some sugar of course). Inspiration came from these off my favourite blog. 

Although they do have sugar, it's as low as I could go without compromising texture and taste. I do try though.....a
 recent *debacle* involved using powdered stevia leaf. Craig said they tasted like 'the farm'. I didn't mind them, but still a work in progress. 

I admit there have been other contenders in the #1 cookie spot. These were it a little while ago and before those, I thought nothing could beat these. But as good as they both are, these ones are better. 
good'ens from the past

best chunky chocolate chip cookies

Yield: 25-27 large cookies

2 eggs
1/2 cup softened butter
1/2 cup peanut butter
2/3 cup loosely packed brown sugar
1/3 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt (seems like a lot but don't skimp)*I use pink Himalayan
3 cups whole wheat pastry flour (see note)
1-2 tbsp water to moisten batter (as needed)
200 grams dark chocolate chips or chopped dark chocolate 

Note: Whole wheat pastry flour is lighter and finer than regular whole wheat. 
Note: See below for a January 2015 update to this recipe

Preheat oven to 350F degrees
1. In a large bowl, combine first 5 ingredients (eggs to sugar). 
2. In another bowl, mix the dry ingredients. 
3. Add dry ingredients to the wet and mix. If the dough seems a little dry, add water to moisten. About 2 tbsp is what I usually need. 
4. Mix in chocolate chips. 
5. Form into large balls and place on cookie sheet. No need to flatten them, but you certainly can. 
6. Bake 12 minutes (I bake mine this long...as with most CCCs they should look slightly underdone when then come out).
7. Let cool on tray for 5 minutes to firm up.
no need to flatten your cookie balls unless you like 'em flatter
...they're a more rounded, perky cookie by nature
So beautiful! And so tempting. Enjoy!!!!!!!

January 2015 update

For a lower sugar, healthier option:

  • omit 1/3 cup white sugar
  • replace 2/3 cup brown sugar with 2/3 sucanat (it has more flavour)
  • replace 1 cup of flour with 1 cup whole flake oats
  • use at least 70% or more cocoa content chocolate chips / chopped chocolate bar

They still taste great! I actually think they might even be better. 

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