I have always been a soft and chewy cookie kind of girl. Brandon, on the other hand, prefers his cookies with a nice crunch to them. This was almost a deal breaker for us but luckily, I was able to find the perfect marriage to please us both. :)
A cookie that’s slightly crunchy on the outside with just the right amount of softness in the center, paired with utterly irresistible flavor.
I’m telling you…they’re perfect.
I adapted the recipe from Smitten Kitchen by replacing half of the all-purpose flour with quinoa flour and reducing the sugar slightly for a marginally better nutritional profile. The quinoa flour actually has a slightly nutty flavor that I happen to love but you can always use all-purpose in it’s place if quinoa flour is too hard for you to find.
I also added nuts and coconut because I prefer a lot of texture in my cookie but feel free to add in your favorites or leave them out altogether.
No matter what version you try, I’m sure you will love them! But you might want to keep a few in the freezer for later. Just sayin’.
The Perfect Chocolate Chip Cookie
Adapted from Smitten Kitchen
- 1 cup all-purpose flour
- 1 cup quinoa flour (or another cup of all-purpose)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter (I used Earth Balance)
- 1/4 cup non-hydrogenated vegetable shortening*
- 3/4 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips (I used one bag)
- 1/2 cup shredded coconut, sweetened (optional)
- 1/2 cup chopped walnuts
- Preheat the oven to 325°F (165C).
- Sift together quinoa and all purpose flour, baking soda and salt then set aside.
- Melt one stick of earth balance for 30 seconds in the microwave and then add 1/4 cup non hydrogenated vegetable oil and melt for another 30 seconds.
- Grab a large bowl and beat together the melted earth balance, brown sugar and white sugar until well blended.
- Add vanilla, egg, and egg yolk and continue to beat until blended.
- Slowly add the flour to the wet ingredients until a dough like consistency is formed.
- Fold in chocolate chips, walnuts, and coconut using a spatula.
- Refrigerate dough for 30 minutes to an hour.
- Roll dough into tablespoon size balls and place on a cookie sheet lined with parchment paper.
- Bake cookies for 15 minutes, until edges are light brown. Bake a few minutes longer if cookies are larger or if you like them a bit more crispy.
Makes approximately 30 cookies.
Total time: 30 minutes (+30 minutes for refrigeration time)
Do you prefer chewy or crunchy cookies?