Minimal ingredient, classic chocolate chip cookies

I’m ALL about healthier sweet treats. It’s kind of my thing.

But, sometimes, I DO just crave a classic chocolate chip cookie. And I used to buy them from a quality bakery or Whole Foods when the craving hit, but then realized that I could just make my own classics, and get rid of like 80% of the unnecessary filler ingredients that are sold conventionally.

I have to say, it was a brilliant decision.

I tested a ton of recipes, A TON, and finally landed on this delicious little combination of 10 simple ingredients, and a super easy method. Hold on to this recipe, it’s worth it, promise!

We like to have a batch of the batter in the freezer, so we can make a few whenever the mood for dessert hits, which in all honesty is every single night 2 seconds after dinner.

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Classic, minimal ingredients Chocolate Chip Cookies

• 1 egg

  1/2 cup butter, melted (or make into brown butter by toasting on the stove until golden in color)

  1/2 cup organic brown sugar

  1/4 cup light coconut sugar (or sub organic cane)

  1 tsp vanilla extract

  Splash heavy cream or full fat milk

  1 1/4 cup organic flour

  1/2 tsp baking soda

  1/2 tsp baking powder

  Pinch salt

  A full bar of quality dark chocolate (or use 2 bars is you want it extra chocolatey, I usually do 1 1/2 bars)

MAKE IT

1. Make the brown butter:

   1. Melt butter in a pan on medium/low heat. Continue cooking the butter until it smells like caramel and has a golden brown color. Alternatively, you can just melt the butter in microwave, it just won’t have as much depth of flavor, but still delish! Cool slightly for a few minutes before adding to other ingredients.

2. In a bowl, mix egg with both sugars until fluffy. Add vanilla and milk, mix well.

3. Add cooled butter in and mix again.

4. Add in all dry ingredients and mix just to combine.

5. Chop dark chocolate bar and fold to the cookie mix.

6. Now, THE MOST IMPORTANT STEP: chill the dough. I know, it’s SO annoying to have to wait. But the last thing you want is to waste your ingredients on cookies that don’t turn out well. When making cookies with butter, it’s important to let the butter harden back up. if you put it straight into the oven, the butter melts instantly before the dry ingredients have a chance to cook and set, and you’ll end up with a mess that doesn’t do anyone any favors. So just trust the process, make the dough ahead of time and chill overnight for best results! (But at least an hour!)

7. When ready to bake. Preheat oven to 350F.

8. Line a baking sheet with parchment paper, and using an ice cream scoop, scoop out dough and arrange on tray, with space between each cookie to allow for spreading.

9. Baking for 9 minutes, then take out and let rest in the tray. They will look underdone when you take them out, that’s what you want! It’ll set as they cool.

10. Enjoy 🙂