By now I feel like I should win some type of award for Best Cookie Recipes, because I do believe that I have them. Take my new Chewy Chocolate Chip Cookies, for instance – don’t they look amazing? And, surprise surprise, this is one of the first Kalejunkie cookie recipes that doesn’t contain tahini – I know, right?
But back to this cookie recipe. These cookies are a traditional chewy chocolate chip cookie, and they are a nice change when you want a “real” chocolate chip cookie that isn’t packed with nut butter (or tahini).
Everything you’ll need to make them
Coconut oil or ghee: You can use coconut oil or ghee in this recipe. I personally love the taste of ghee for a classic “buttery” taste, but coconut oil is a fantastic option as well. If you don’t want to taste the coconut flavor, I recommend purchasing refined coconut oil.
Coconut sugar: I love using coconut sugar for this recipe simply because it’s an unrefined sugar, but cane sugar will work too, it’s totally up to you!
Egg: You need one large egg for this recipe, and if you don’t eat eggs, that’s ok – you can substitute for a flax egg! To make a flax egg, simply whisk together 1 tablespoon ground flax seed meal + 3 tablespoons water, and let it sit for about 10 minutes to thicken.
Vanilla extract: Vanilla extract is the secret ingredient in all things baking related, so make sure to add it! In most of my recipes, we only use 1 teaspoon, but here we use 2. And that’s because we want that flavor to stand out in this recipe!
Almond flour: I use almond flour in this recipe in order to get the nutritional benefits from the almonds. Almonds are so good for you, and because of the higher fat and protein content than regular flour, they keep you full longer. I have not tested other flours.
Cinnamon: I love the small addition of cinnamon to this recipe.
Chocolate chips: In this recipe in particular, I recommend using big chunks of chocolate instead of chocolate chips, as that is how you get those beautiful puddles of chocolate. You can roughly chop up a few bars, or you purchase these chocolate Hu Kitchen Gems. Otherwise, you can just go with good old-fashioned chocolate chips! What ever you do, use a lot! Measure with your heart and soul!
Baking staples: You’ll also need baking soda and salt so that these cookies bake up properly.
How to make Chewy Chocolate Chip Cookies
It couldn’t be easier to make these cookies.
The first step is to mix together the coconut oil/ghee, coconut sugar, egg/flax egg, and vanilla, until it’s nice and smooth. I always use my stand mixer because it’s convenient, but you don’t have to. Instead, just use a medium-sized mixing bowl.
The second step is to add the almond flour, cinnamon, salt, and baking soda, and mix everything together until incorporated.
Then it’s time to fold in the chocolate chunks.
Refrigerate the dough for at least 30 minutes (or one hour if you have the patience!). This will help the coconut oil/butter solidify, which will prevent the cookies from spreading too much. If you don’t have the time (or patience!), you can skip chilling the dough, just know that the cookies will be a little bit flatter.
After the dough comes out of the refrigerator, form 12 cookies using a spoon or a cookie scoop and line them up on the baking sheet.
Bake for 10-11 minutes, until the edges start to brown. If they still look soft in the middle, that is ok. The cookies will finish cooking while they cool!
That’s it! Sprinkle them with flaky sea salt for a little extra sumthin’ sumthin’.
Tips for storing Chewy Chocolate Chip Cookies
I recommend storing these cookies in an air tight container in the refrigerator. If you leave them on the counter for more than one day or so, they will get soft, so it’s best to maintain their freshness by storing them in the fridge. They will last for up to one week.