Who doesn't like a chocolate chip cookie straight out of the oven? Still warm inside with chocolate chips melted into little scrumptious bites of pure bliss. But have you ever tried a cookie straight out of the freezer? These cookies spread when they bake and stay brownie like in the middle. It's this thinness that makes them perfect for a quick snack. Who has the patience to wait for that cookie to thaw. Just tuck in!
If you don't have coconut sugar on hand, replace it with half regular and half brown sugar. You can make this recipe dairy free by using half dairy free stick butter and half dairy free shortening, such as EarthBalance, and dairy free chocolate chips. I would recommend to chill the dough afterwards for half an hour because the dairy free kind tends to be a lot softer than regular butter.
If you prefer a higher cookie, let the dough harden up in either the fridge (1 hour) or freezer(30 minutes) before baking. You need to add 3-4 minutes to the baking time.
Here is a little trick that works with most cookies, muffins and cupcakes. I use a ice cream scoop to scoop out the batter / dough. This way all the cookies turn out the same size.
8 oz butter, room temperature
13 oz coconut sugar
1 teaspoon vanilla extract
17 oz gluten free flour mix
1 tablespoon flax meal
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
8 oz chocolate chips
4 oz walnuts, chopped coarsely, optional
Preheat the oven to 350F
Line 2 baking sheets with either parchment paper or a silicone mat.
In the bowl of a stand mixer add the butter and with the whisk attachment whisk the butter till soft and creamy, about 5 minutes.
Add the coconut sugar and keep whisking till soft and pale in color, about 8-10 minutes.
In a separate bowl sieve the flour, flax meal, baking powder, baking soda and salt. Set aside.
Mix the eggs with the vanilla extract and add a little at a time to the butter mixture, whisking on low till incorporated. If it looks like it starts to curdle, add a tablespoon of the flour mixture.
Add the flour mixture 1/3 at the time and whisk in on low until just incorporated.
Use a spatula to fold in the chocolate chips and walnuts if using.
Scoop mounds of dough onto the prepared baking sheets, keeping a little distance because they will spread.
Bake for 14 minutes or until a nice golden brown or a little longer if the dough is cold.
Let cool for 5 minutes and transfer gently to a cooling rack. They will crisp up when they cool.