Chocolate Chip Cookies

Cookies!

Tis the season!

And guess what? It's just less than one week until Christmas. I told you I'd be back back with some more holiday goodies and this time I brought you fresh out of the oven chocolate chip cookies. What would Christmas be like without milk and cookies. Maybe some people leave oreo's for Santa but in my house, it's always homemade chocolate chip cookies. These are our tradition.

This recipe is an oldie. There's something very special about these cookies. Maybe it's because I have fond memories of helping my mom make them. Or maybe it's because they're that perfect texture: chewy and just soft enough to melt in your mouth. Trust me when I say that if make said cookies and place them in a cookie jar on your kitchen counter top, they will disappear before your eyes. I've learnt this the hard way. I know, I know, it's a cookie jar and afterall they're supposed to be eaten, but they didn't even last a week!

These are some of the easiest cookies you'll ever with make. They're tender and seriously chocolate-y and take only 6 ingredients to make. This is simple baking at its finest. You'll have to take my word for it. ;) 

This cookie recipe is a keeper!

Chocolate Chip Cookies

makes 4 dozen cookies (about 48)

Ingredients:

• 1 cup salted butter, softened
• 1 1/2 cups brown sugar
• 1 egg
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 12-oz package semisweet chocolate chips

Directions:

1. Preheat oven to 375˚degrees.
2. In a stand mixer or large bowl mix butter, brown sugar and egg thoroughly. Stir in flour and baking soda (the dough will be stiff). Stir in chocolate chips just until incorporated. Drop dough by rounded tablespoonfuls about 2 inches apart onto a cookie sheet. Bake for 8-10 minutes, or until lightly golden brown. The centers will be soft.
3. Remove from oven and let cool for 5 minutes before serving.

Nutrition Information:

Serving Size: 1 cookie Calories: 109 Fat: 6g Saturated Fat: 3.7g Sodium: 57mg Carbohydrates: 13g Sugar: 7.9g Fiber: 0.5g Protein: 0.8g

Peanut Butter Chocolate Chunk Cookies

Peanut Butter, almond butter, hazelnut butter, cashew butter...I love them all and wish I could use them as toothpaste!

If you have a serious cookie craving then you have come to the right place. These peanut butter cookies are now one of my new favourites. They have a bit of a twist on the classic peanut butter cookie.

I decided to make them gluten-free, so for the flour I used my all purpose gluten-free blend, which I had leftover from last week's Blueberry-Peach Cobbler. If you don't have any problems with gluten and you want to, you can substitute plain old everyday all purpose flour with the exact same measurements I give for the gluten-free flour. However, these cookies turned out amazing using the gluten-free all purpose flour mix. In fact if you gave these cookies to your friends and family and then told them that they were gluten-free they probably wouldn't believe you. That's how much faith I have in this flour mix.

These are lightly spiced with cinnamon, ginger, and nutmeg. The butter is cut back because of the addition of peanut butter. They're similar in taste to a ginger cookie with the molasses and warm spices.

They are a very thin cookie but don't let that fool you. They're soft and chewy on the inside. And the little bit of chocolate brings it all together.

This is my new addiction!

Peanut Butter Chocolate Chunk Cookies gluten free (yields 1 dozen)

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Ingredients:

• 1 cup + 1 tbsp all purpose gluten-free flour
• 1 tsp baking soda
• 2 tsp ground cinnamon, divided
• 1/2 tsp ground ginger
• 1/4 tsp freshly grated nutmeg (or ground nutmeg)
  
• 1/4 tsp sea salt
• 1 tbsp granulated sugar
• 1 cup brown sugar (lightly packed)
• 1/3 cup light peanut butter
• 3 tbsp butter, softened
• 2 tbsp molasses
• 1 egg
• 1 tsp vanilla
• 3 ounces chocolate chunks
  

Directions:

1. Preheat oven to 350°F. Prepare a large cookie sheet with parchment paper and set aside.
2. In a medium bowl, stir together flours, baking soda, 1 tsp cinnamon, ginger, nutmeg and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
3. In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg, and vanilla. Beat again until smooth.
4. Working a little bit at a time, stir flour mixture into peanut butter mixture until all the flour mix is incorporated. Stir in chocolate chunks. The dough will be stiff. Using your hands, shape dough into 2 inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (6 per sheet is best). Flatten cookies slightly using a fork.
5. Bake for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.