If you were a cookie what kind would you be?
I would be a maple chocolate chip cookie. Crispy on the edges, soft and chewy in the middle – with pockets of soft chocolate in every bite. A sweet cookie, with just enough saltiness for contrast. An aesthetically pleasing cookie. A creative cookie – with unexpected surprises. Cookie that is complex in flavor yet simple to make.
I know, I know – this isn’t really a Cucee-healthy dessert BUT I have found a way to healthify it – I only eat one cookie at a time!
A trick in getting the right texture is under-baking it just a tiny bit and then leaving it on a cookie sheet to rest for 2 minutes before transferring to a cooling rack. This creates a crispy cookie with a heavenly soft interior.
Don’t forget to eat just one!
The Best (though not the healthiest) Chocolate Chip Cookie
Adapted from Not Without Salt
- 2 sticks (8 oz.) unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup Turbinado sugar
- 1¾ cup light brown sugar, packed
- 2 eggs
- 2 tsp. vanilla
- 1 tsp. maple extract
- 3½ cups all-purpose flour
- 1½ tsp. baking soda
- ¾ tsp. salt
- 12 oz. chocolate chips (use the best quality chocolate you can find)
- Coarse sea salt
- Preheat the oven to 360ºF. Set rack in the middle of the oven.
- Cream the butter and the sugars on medium-high speed until light, 4-5 minutes. Scrape down the sides of the bowl a couple of times during this process. Continue mixing while adding the eggs one at a time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. Mix with a whisk. With the machine on low, slowly add almost all the flour. Reserve just a bit of the mixture. Remove the bowl from the mixer and add the last bit of flour along with the chocolate. Stir with a spatula until just combined.
- Using a large ice cream scoop, scoop out mounds of dough making sure there is about 2 inches between each cookie. Do not crowd them and there is no need to press the dough down. Sprinkle each mound with a bit of sea salt.
- Bake sheets, one at time, until the cookies are lightly golden on the edges and a bit gooey in the center, about 12 minutes. Do not overbake! Remove sheet from oven and allow to sit undisturbed for two minutes. Then carefully transfer cookies to a cooling rack. Repeat with the remaining sheets.
Definitely a glass of cold milk or iced coffee