What I want right NOW is a bite of a deliciously “warm from the oven” Chocolate Chip Cookie. I want my cookie to be generously loaded with chocolate chips, slightly chewy in the center, yet buttery crisp on the outside edges.
Now that is what Chocolate Chip Cookie dreams are made of. Well, since I’m dreaming… my Chocolate Chip Cookie will be gluten free (no wheat) and since “I want it all” my Chocolate Chip Cookies should also be high in fiber…
You’ve heard the phrase, “The proof is in the pudding.” Well, I have no idea what pudding has to do with chocolate chip cookies so I think I’ll give you the recipe and you’ll just have to eat “Humble Pie” and find out for yourself…
- I did NOT chill the dough since I am impatient when it comes to eating freshly baked cookies! But if YOU try chilling the dough, let me know how it turns out for you, okay?
- To get perfectly shaped cookies, I use a medium size ice cream scoop.
- Each cookie will spread to about a four inch round, chewy-crisp, thin cookie, allow enough room for spreading!
5. Bake at 325 degrees Fahrenheit until golden brown, for about 12 minutes. Cool and enjoy!
- Preparing the cookie sheets: I baked these cookies on parchment paper, but I think you could use a greased cookie sheet. However, I must tell you, baking on parchment paper (NOT waxed paper) makes baking cookies a breeze! The cookies come off the parchment paper easily. Plus cleanup is fantastic ~ just throw the paper away after you are finished baking all your cookies.
- How do Almost Guilt-Free Chocolate Chip Cookies keep? My Gorgeous Man and I had a cookie with a cup of coffee this morning. So good! I know, I know ~ we are “bad to the bone!” The cookies were soft with a slight buttery/brown sugar chewiness. I’m not sure which I liked better ~ the cookies fresh out of the oven or the cookies that we had this morning. Both are really good! Store the cookies, tightly covered with a piece of waxed paper or parchment paper between the layers so the layers of cookies don’t stick together.
- Cookie Variations: I made a few cookies without chocolate chips just so I could see how a plain cookie tasted. The plain vanilla cookies are excellent! I think some shredded coconut added to the batter would make great Vanilla Coconut Cookies. I’ll try that next time… If you try it before me, let me know how they turn out! And of course if you added a 1/2 cup of Toasted Pecans or Walnuts that would taste fantastic, too!
HAPPY Chocolate Chip Cookie Day to you!
PS For a delicious “nut free” Chocolate Chip Cookie check out my new recipe:
I Love These Chocolate Chip Cookies!