I’ve had a serious every single day hankering for chocolate chip cookies. But not just any cookies, the kind that are warm, chewy, a little bit salty, perfectly sweet, and best over ice cream.
Are you drooling yet?
And after lots of cookie-making in our house the past month, I’ve finally done it. Inspired by an insanely delicious recipe from binging with Babish (one of Rusty’s favorite channels to watch), I’ve created a better for you (less sugar + more easily digestible flours), but still outrageously delicious perfect chocolate chip cookie, and I am giddy.
And if you’ve tuned into recent Modern Mamas Podcast catchup episodes, you know these have been a staple in my daily afternoon self-care ritual (whenever I can). The pace of our life has been fast (and I know I am not alone in that), and after diving back into consistent mindfulness-based therapy, I’m reminded of the ways that the simplest gestures (like a cookie and a 20-minute pause in the afternoon) can make SUCH a difference for mental health. The act of warming up a home-baked (with love) cookie and enjoying it over a scoop of Coconut Bliss vanilla ice cream while watching even just 15 minutes of my favorite show can rest my mind and nervous system in a powerful way.
So when Rusty takes both girls to Evie’s jiu jitsu class a few days a week, I prioritize this moment of self care, and it’s made so much of a difference in my capacity, productivity, and peace.
And on days when we’re all together, we sit and enjoy a treat, most often with an afternoon family game.
Some would argue that “emotional eating” is a bad thing. I’d argue that we can flip that script. Food serves us in so many ways, and yes, some of those are emotional. After-all, one of the very first ways we experience love right out of the womb is that first latch.
Food is a love language, and it can be a self-love language too.
So, now on to a cookie recipe created with love, enjoyed with love, and now, shared with love from my kitchen to yours. Thank you for being here; it means a whole lot.
ENJOY!
chewy chocolate chip cookies
WHAT YOU NEED:
- 2 sticks butter (I like mine salted, but you choose!)
- 6 oz coconut sugar
- 4 oz organic cane sugar
- 2 eggs, cold
- 11 oz flour combo of your choice: I love 7 oz einkorn + 4 oz rye (but all purpose works great here too*)
- 1 tablespoon sea salt
- 1/2 teaspoon baking soda
- 12 ounces chocolate chips or chunks (we love the gems from Hü Kitchen; 15% off code: RADICALROOTS)
- optional: 1/2 walnuts or pistachios
*Notes:
- I have not tried making these gluten free, but I imagine a 1-to-1 flour would sub well.
- Be careful not to overcook the butter and go from brown to burnt. If it starts to blacken, you’ll need to dump it and start over (you can avoid this, promise; just keep an eye on it!)
WHAT YOU DO:
Brown the butter:
- Melt the butter by heating a thick-bottomed skillet on medium heat, adding the butter, and whisking frequently. Continue to cook until you see brown specs and smell a nutty aroma.
- Once melted the butter will foam up a bit, then subside as lightly browned specks begin to form at the bottom of the pan*. Once you have that nutty aroma, remove from heat and pour into a bowl, cover and move to the fridge (or freezer if you want to speed up the process).
Make your dough:
- Add the (cold) browned butter and sugars into the bowl of a standing mixer with the paddle attachment. Cream them together for 5 minutes at medium-high speed, until the combo becomes soft and fluffy. Scrape down the sides.
- Add one egg, and mix again, scraping the sides, until fully combined. Repeat with the second egg.
- Combine the flour, salt, and baking soda in a separate bowl, and then dump this mix into the standing mixer bowl. Mix at a low speed until just incorporated, ensuring not to over-mix.
- Remove from the standing mixer, and fold in your chocolate chips and any additional mix-ins.
- Move the bowl to the fridge for 1 hour (or up to 24 hours).
Bake the cookies:
- Preheat your oven to 375F, and line a baking sheet with parchment paper.
- Scoop balls of dough (you pick your journey here; we do about an ice cream scoop size) out onto the baking sheet with an inch or 2 between cookies.
- Bake for 10 minute, take a peek, turn the baking sheet, and bake for 4-6 more minutes, depending on how gooey you like them.
- Remove from the oven, let cool for 5 minutes on the baking sheet, and then move to a cooling rack. This, however, is where I transfer straight to a bowl of ice cream and enjoy warm.
- ENJOY!! These are great warm, at room, temp, and reheated in the toaster oven. Cheers to sharing love and self care in cookie form.
Thanks for reading, friends! If you do enjoy this one, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always!
Hugs, Laura
Hi! Looking forward to making these cookies. Quick question: Did you mean to write 1 tablespoon of sea salt, or 1 teaspoon? If you’re already using salted butter, it seems like a lot of salt! And that’s coming from someone that loves a good salty chocolate chip cookie 🙂
Thanks!