Chocolate Chip Cookies are a classic and always my first choice. They are easy to pack in a lunch bag and a favorite at class parties and fund-raisers. If you try just one cookie recipe, this is the one to choose. Bake just a few cookies at a time, make the entire batch, or save some of the dough to make Chocolate Chip Cookie Dough Muffins it’s up to you.
Ingredients
- about ¾ cup (96 grams) Pastry Flour Blend
- about ½ cup (80 grams) buckwheat flour
- ¼ teaspoon xanthan gum
- ½ cup (110 g) organic cane sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons shortening, cold
- 2 tablespoons Applesauce
- 1 teaspoon Vanilla Extract
- Up to 1 tablespoon cold water (as needed)
- ½ cup (120 g) mini or regular-sized chocolate chips
How to Make It
- Combine the flours, xanthan gum, sugar, baking powder, and salt in a large mixing bowl.
- Cut the shortening into tablespoon-sized pieces and lay them on top of the flour. Use a pastry cutter, a pastry fork, or your hands to work the shortening into the flour. Continue working for 3 to 4 minutes, until a crumbly mixture forms.
- Add the applesauce and vanilla and work the liquids into the dough. Add up to 1 tablespoon of cold water as needed, ½ tablespoon at a time, until the dough forms.
- Add the chocolate chips and work them into the dough with your hands.
- Separate the dough into two sections and roll each section into a cylinder, about 1½ inches (4 cm) thick and 6 inches (15 cm) long. Wrap the rolls tightly in plastic and refrigerate for at least an hour. Cookie dough rolls can be refrigerated for up to 2 weeks.
- When you are ready to bake the cookies, preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
- Slice the cookies from the roll, about ⅜ inch (10 mm) thick. Place the cookies on the baking sheets, with space in between. If the dough breaks apart, simply stick it back together.
- Bake each sheet of cookies separately, in the center of the oven, for 11 to 13 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Store them in an airtight container at room temperature for up to 3 days.
