Okay, these cookies are seriously the best chocolate chip cookies I have ever made! They're buttery, soft and sweet with just a hint of salt and they are everything your cookie dreams are made of! Also, one very simple swap makes these cookies suitable for both gluten-free and low FODMAP diets (see below), for those who need it. I originally developed this recipe with (what I presume, based on my experience with food science) too much flour and possibly too much baking soda, as they had a delicious taste BUT they were too hard and the puffiness never quite deflated. So, I tweaked the proportions and out came the most pillowy soft, buttery, delicious cookies I have ever made - if I do say so myself! I hope you love them as much as we do!
*Note: This blog post contains affiliate links, meaning I will make a commission if a purchase is made using that link at no additional cost to you. I never promote a product that I do not truly love on my website and all opinions are my own.
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Equipment Needed: Mixer (I used my stand mixer, linked below, but you can also use a hand mixer)
Ingredients (yields ~35 cookies):
10 Tbsp salted butter (this is 1 stick plus 2 Tbsp, or about 1/2 C plus 2 Tbsp)
1 C sugar
1/2 C brown sugar, packed
2 large eggs, raw
2 tsp vanilla extract
2 C all purpose flour* *see note below to make this gluten free and suitable for a low FODMAP diet
1/4 tsp salt
1/2 tsp baking soda
1 C chocolate chips*
Nonstick cooking oil spray
*To make this gluten free (GF), choose a certified GF flour. In order to make these cookies suitable for a low FODMAP diet, make sure to choose a GF flour made from low FODMAP ingredients (I like King Arthur GF flour or Bob's Red Mill GF 1:1 Baking Flour). For the chocolate chips, I like Enjoy Life Dark Chocolate Morsels for a low FODMAP option, plus these chocolate chips are certified GF and allergy-friendly.
Preheat oven to 350 degrees Fahrenheit.
Spray baking sheet with nonstick cooking spray (I used a few baking sheets so I could cook these in one batch)
Melt butter so it is liquid, but not too warm. I melted mine in the microwave for about 25 seconds, but individual microwave times will vary. I recommend starting with 15 seconds, stirring and repeating this with 10 second intervals so the butter doesn't get too hot. Let the butter cool for 1-2 minutes.
Cream together the sugar, brown sugar and butter. I used my Kitchen Classic Stand Mixer, but you can also use a hand mixer.
Crack the eggs in a separate, small bowl and whisk together with a whisk or a fork. Add the eggs and the vanilla extract to the butter and sugar and mix again until ingredients are well combined.
In a separate, large mixing bowl, add the flour, baking soda and salt. Mix together with a spoon and add to the mixing bowl with the liquid ingredients. Mix using a slow speed until a thick batter forms, about 1-2 minutes. Add chocolate chips and mix on a low setting for another ~30 seconds. Some of the batter may stick to the mixer, so make sure to get all of this goodness in the mixing bowl!
Form the cookies, making them about 1 1/2-2 inches in diameter. I used a spoon and rolled each spoonful into a ball, then placed on the baking sheet. There should be about 35 cookies.
Bake cookies for approximately 10-15 minutes (although individual oven times may vary). I baked mine for 13 minutes. They will be slightly pale and puffy when you first take them out of the oven, so let them settle and cool a bit before eating them. Enjoy!
You can store these in an airtight container and they should stay fresh for 3-4 days. Alternatively, you can freeze the dough formed into balls, so you only make what you need and then you can bake the frozen dough whenever you would like more fresh cookies! You may need to add a few minutes to the baking time if baking the batter from frozen.
* I recommend choosing certified gluten free items for all ingredients if all possible sources of cross-contact need to avoided, such as in the case of celiac disease.
Nutritional Analysis Per Serving (1 serving = 1 cookie, analysis based on this recipe yielding 35 cookies)
Calories 137 calories, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 19 mg, Carbohydrates 18 g, Fiber 1, Protein 2 g, Sodium 66 mg, Calcium 4 mg
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