The first Trick or Treat dessert challenge for the month is chocolate chip cookies! Jeff and I are both chocolate chip cookie lovers. We have high standards for our favorite dessert, so this is going to be a tough challenge for the Paleo version of this treat!
Typically, I make my chocolate chip cookies using Nestle Toll House’s Original Chocolate Chip Cookie Recipe. For today’s tasting batch, I halved the recipe (because we did not need 5 dozen cookies) and added some chopped pecan pieces. Here’s the recipe I used today:
- 1 1/8 cups all purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup (1 stick) butter or margarine (I always use Parkay margarine because I love the way it bakes. It makes the cookies soft and fluffy.)
- 3/8 cup granulated sugar
- 3/8 cup packed light brown sugar
- 1 tsp. vanilla extract
- 1 large egg
- 1 cup Nestle Toll House Semi-Sweet chocolate chips
- 1/2 cup chopped pecans
- 1-2 teaspoons water
- Combine flour, baking soda, and salt in a small bowl and set aside.
- Beat butter, sugars, and vanilla in a mixer until creamy.
- Add the egg and beat well.
- Gradually add the dry ingredients and combine well.
- If the mixture looks too dry (which can sometimes happen when you half the original recipe) add a teaspoon or two of water to the mixture until it is the desired consistency.
- Stir in chocolate chips and pecans.
- Chill in the refrigerator for at least one hour. *This step is optional, but chilling the dough really helps it set up so you get a soft, chewy cookie.
- Use a medium cookie scoop to scoop balls of dough onto a greased cookie sheet.
- Bake at 350 degrees for 11 to 13 minutes, turning once in the middle of cooking time to make sure they cook evenly.
These cookies turn out absolutely PERFECT every single time. Here’s a close up of this wonderful chocolatey chip goodness… Try not to lick your computer screen, okay?
These cookies are made with almond and coconut flour and maple sugar and require a 1 hour resting period in the freezer before cooking (so they are prefect to make ahead or keep in the freezer for when you need a quick fix for a sweet craving). The recipe is a little more laborious than the one I am used to, but according to Vanessa, you can’t rush perfection and you should absolutely not skip any of the steps.
The recipe is available on page 300 of the Clean Eating with a Dirty Mind cookbook, or if you need to make cookies right this minute, there is a similar recipe on the Clean Eating with a Dirty Mind Blog.
The recipe was easy to follow, and resulted in what are probably the most beautiful cookies I have ever baked.
They also tasted really good. They are soft and chewy with lots of chocolate chips in each bite. Jeff commented that they were “really chocolately” compared with my normal cookies, but he liked them a lot. I did taste a slight almond aftertaste from the almond flour, but other than that, these cookies were basically perfect.
This week, the trick actually turned out to be a real treat!