I met Allegra Stein online a few months ago and she answered my plea on Facebook when I asked if anyone knew of a REALLY, REALLY, REALLY good chocolate chip cookie recipe. I went to my local grocery store to get the ingredients I didn’t readily have in my pantry and whipped up a batch.
OMFG. That’s all I can say about this cookie. It has great flavor, texture and a chewiness that stays until you eat the very last one. I find most cookies seem to get harder with time, but not these bad boys! They are delectable, and well worth getting the proper ingredients to make them. You can get by with substitutions, but I think these key ingredients are what make them so texturally pleasing. This just might be the best chocolate chip cookie in the world. Yes, the WORLD!
1 cup butter (softened)
1 1/3 cups brown sugar
1/4 cup turbinado sugar (or white if you can’t find)
1 tbsp vanilla
1 tsp baking powder
1 tsp baking soda
2 tsp coarse kosher salt
2 cups whole wheat flour (or white if you prefer)
1/2 cup almond meal
2 cup chocolate chips
1 cup oatmeal
splash wheat germ, flax or bran
1. Cream butter and sugars. Add vanilla and eggs one at a time. Beat well! k
2. Add salt, baking soda and baking powder and mix.
3. Add flour and almond meal and mix well.
4. Mix in chocolate chips.
5. Bake at 375 degrees for about 10-13 minutes or until golden brown. Space the cookies well on the sheet as they’ll spread out quite a bit.
6. Let them cool for a minute on the cookie sheet then move to cooling rack.
7. Pour yourself a big glass of milk and ENJOY!!!
8. Henry’s nickname truly could be “cookie monster.”