Homemade Gourmet Chocolate Chip Cookies baked fresh in your kitchen is the best cookies ever. And, only the best ingredients are used just like my favorite cookies from Mrs. Field’s. This is the best chocolate chip cookie recipe ever! The first time I tasted Mrs. Field’s cookies was when I was out at the shopping mall, I was obsessed with creating the exact same cookie I tasted.
If you are trying to cut out all the bad carbs you can make this gluten-free by substituting the flour with Perfect Blend Flour and Almond Flour. Sometimes chocolate chip cookies can be dry and it could be a hit-and-miss, with trying new recipes for the first time. But, not these.
Don’t get me wrong, being on a health kick can be very beneficial, especially if you have health issues, like myself. But, then there are those like my husband’s pool team that crave these cookies after they had one bite.
Making these gluten-free is easy, now that they’ve come out with the Perfect Blend; and all types of flour, like Almond Flour. I feel like I have more freedom in keeping with a healthier lifestyle. However, not everyone is hip to the low-carb or keto lifestyle.
Everyone loves a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever!
The tools you will need:
- mixing bowls
- cookie sheet
- measuring cups and spoons
- whisk/sifter
- parchment paper
- spatula
MAKE THE GOURMET CHOCOLATE CHIP COOKIES DOUGH
The first step in making these easy chocolate chip cookies is to combine the dry ingredients in a medium size bowl, making sure to sift all ingredients together completely.
When doing this, make sure to Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a Pyrex liquid measuring cup). Then, measure flour by scooping it into a measuring cup and leveling it with a knife.
Next, cream together butter and sugars, make sure to soften the buttery early by leaving it t room temperature for at least two hours before baking so it’s ready to go when you need it. You can also warm it in the microwave for about 7 seconds, but be very careful not to melt it.
Once the butter/sugar mixture is well combined, add the eggs & vanilla and beat to combine.
Add dry ingredients and stir until just combined. Then add the chocolate chips, coconut and pecans and beat until they are evenly distributed throughout the dough.
Want gooey chocolate chips in every bit; Use LOTS of chocolate chips.
The chocolate chip cookie dough should be easy to roll and not sticky. It should not be dry or crumbly.
Once the cookie dough is finished, it’s time to portion and roll the dough. I know many people eyeball it when making cookies. However, I highly recommend using an #40 cookie scooper.
Using a cooking scoop ensures that all the cookies are uniform in size so that they bake evenly. I love this stainless steel cookie scoop and use it every time I make cookies. These cookies will be big cookies, moist and chewy on the inside.
Can you freeze cookie dough?
If you are not baking the dough right away, you can freeze it by taking the cookie dough ad forming it into a log on a sheet of parchment/wax paper and then aluminum foil. To Freeze cookie dough; I always make a full batch and freeze some. That way, whenever I am craving cookies or have guests, I just take out the log unwrap the dough slice it into 2-inch slices and bake them on a cookie sheet 2 inches apart. Or you can scoop out the dough beforehand, place them on the cookie sheet, and place them in the freezer for 15 to 30 minutes. Take out and place them in an airtight container or zip-loc freezer bag and place them back in the freezer.
Gourmet Chocolate Chip Cookies
Ingredients:
- 2-1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup brown sugar
- 1/2 cup granulated sugar
- 2/3 cup butter, room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 desiccated coconut
- 1/2 cup pecans, chopped
- 1 cup chocolate chips
Instructions:
Prepare a baking sheet pan with a sheet of parchment paper or a silicone mat. Preheat oven to 350 degrees Fahrenheit.
- First, In a medium-sized bowl, combine butter and sugars together until well incorporated.
- 2nd, add egg, and vanilla extract and mix together until well combined. Set aside.
- Next, in another medium-sized bowl, place dry ingredients; flour, baking soda, salt, and whisk/sift together.
- Then combine the dry ingredients with the wet ingredients a little bit at a time, mixing well.
- Lastly, fold in chocolate chips, coconut, and pecans.
- Using a scoop, scoop out cookie dough onto the cooking sheet 2 inches apart.
- Bake at 350 degrees for 15 minutes.
- Let cool for a minute, removing immediately the cookie will fall apart, then remove the cookie and place it on the cooling rack to cool.
Note:
Bake from frozen: Place the cookie dough 2 inches apart on a parchment-lined baking sheet. Then, preheat the oven to 350 degrees Fahrenheit (Best ONLY if you are baking the frozen dough) and put the pre-shaped cookies in the oven at the beginning of the preheating time. If starting out with a cookie dough log, cut it into 2-inch slices. (So put the cookies in the oven as you preheat it). Set the timer for 15 minutes and remove the cookies after 15 minutes.
Not time to bake? Try these Amazing and Incredibly Healthy Low-Carb Cookies.
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