The best chocolate chip cookies... EVER

Cooking is something I learned from watching my mother and sometimes my grandmothers —  WATCHING. My mother has many great qualities, and one of them is that she is extremely neat and tidy, especially in her kitchen. It is only until recently that she began letting me do my thang in the kitchen. As a kid though, I was a bystander. One of my favorite things to do (and probably the only job I was allowed to do) was stir the pasta once my mom put it in the pot to boil. I know, it's not really a job and it is kind of unnecessary when it comes to pasta boiling, but that was as much control as my mother was willing to relinquish, and I was happy to be involved. 

One of the few occasions during which I was able to get my hands a little dirty was cookie making. Specifically, chocolate chip cookie making, because that is my mother's (and my) favorite cookie.  I have been making chocolate chip cookies for as long as I can remember -- the break apart, the mixes, the DIY the whole nine yards kind -- all delicious. Over the years I have been testing different chocolate chip recipes and this one is by far my favorite. Not too sweet, not too crunchy, not too chewy, but as Goldie Locks would say - these are just right. 

So if you're a mama and you'd like to do something fun and tasty with your kids (and may I add, not too sugary), or if you have a mama and you want to shower her with some of the most delicious chocolate chip cookies — this is the perfect recipe! 

Just Right Chocolate Chip Cookies
1 cup gluten free flour (or you can use all purpose flour) 
*1 cup spelt flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cups butter, room temperature (1 1/2 sticks) 
1 cup coconut sugar (can be replaced by cane sugar, but cookies will be sweeter)
1 egg
1 egg yolk
5 oz of your favorite dark chocolate, **chopped (this is the equivalent of 2 bars depending on the size) 

*My original plan was to use a mixture of oat flour and spelt flour (which I still think will be delicious), but the oat flour was hiding from me that day, so I used my all purpose gluten free flour instead. Please note that if you have a gluten allergy or intolerance that spelt is not gluten free so you may want to sub with a gluten free oat flour.

**I choose to chop my chocolate because you get chocolate chunks of all shapes and sizes and it incorporates into the dough really nicely. However, if you'd prefer chocolate chips feel free to use them! 

  1. Preheat oven to 350F
  2. In a small bowl combine flours, salt  and baking soda and mix together
  3. In a separate larger bowl whisk together the butter, sugar, and eggs 
  4. Slowly add in the flour mixture to the egg mixture and mix until combined (the dough will be slightly sticky)
  5. Stir in the chopped chocolate and mix until combined 
  6. Use a tablespoon to measure out your cookies and spoon them onto a baking sheet, leaving enough room for them to expand 
  7. Bake for 10-12 minutes and let cool for at least 3 minutes before digging in! 

*DISCLAIMER*
These cookies may not last as long as you want them to so you may want to double the recipe ;) 

(You have been warned!)

Gabrielle Kassin