There are many, many excellent chocolate chip cookie recipes. Most of them claim to be the best. These are simple, tasty and delightful. You'll have to see for yourself if they're the best or not. They fit my preference for chocolate chip cookies that shrink-wrap the chocolate chips and cool to a chewy consistency that is crisp along the edges. Adapted from Broma Bakery's "The Best Chocolate Chip Cookies."
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Mix ground flax seed and water in a small bowl and set aside to gel. This creates the "flax egg." Preheat oven to 350 degrees Fahrenheit if baking cookies today. |
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Combine vegetable oil or shortening with sugars and stir vigorously until blended. |
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Add the "flax egg" and vanilla to the sugar mixture and stir until well combined. |
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Add flour, baking soda and salt to the sugar mixture bowl. Stir lightly on top to roughly mix dry ingredients before folding them into the wet ingredients. Stop mixing when flour is halfway incorporated. Note: If making edible cookie dough, flour must be pasteurized first. |
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Add chocolate chips and continue mixing until all flour is combined. Stop as soon as there are no more visible traces of flour. The dough may be refrigerated at this point if desired. |
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When ready to bake, make sure oven is at 350 degrees Fahrenheit. Line baking sheet with baking mat or parchment. Scoop dough into 2 tablespoon-sized (1/8 cup) balls. Flatten balls into thick disks. Place evenly spaced on baking sheet, two inches apart. Press additional chocolate chips into the tops of the cookies. Bake for 10-12 minutes, or until the cookies are going dark brown around the edges. Let cool. Nosh. |