Chocolate chip cookies are a common treat enjoyed by millions of people all over the world. These treats are not only delicious but also easy to make. They can definitely become your top choice when longing for something sweet, especially if you are a fan of chocolate. Like most of us are, I guess.
The below recipe offers you the best chocolate chip cookies with a twist. I can assure you that all the flavors will explode on your taste buds. But don’t take my word for it, try the recipe and you will understand what I mean.
Is brown sugar necessary for cookies?
Most people use brown sugar when baking cookies. It is completely understandable because this type of sugar gives an exotic taste and also modifies the structure a bit: the cookies will be more chewy and soft.
However, there are many substitutes you may go for alternately. The answer is “no”, you don’t necessarily need brown sugar for this recipe.
I used coconut sugar instead. It has a similar texture but it brings a new caramel flavor.
White sugar works out just well. The cookies will be a bit crispier and equally delicious.
Another option could be xylitol or erythritol. These sweeteners aren’t as sweet as sugar so you may want to increase the quantity with about 10%.
What you will need:
- Flour – I used all-purpose flour. You can bake the cookies with bread or cake flour too. Even if the gluten content is different in all three types of flour, it won’t affect the quality and texture of these cookies.
- Baking powder
- Baking soda
- Salt – we usually work with salt in sweet treats because it enhances the present flavors without affecting the sweet balance but I added just a bit more so that you will also have a hint of it when tasting these amazing cookies.
- White sugar – this type of sugar will make the cookies a bit crisp but it will be evened by the coconut sugar.
- Coconut sugar – it replaces the brown sugar because it has a similar texture. Don’t worry, it doesn’t taste like coconut. Instead it has a caramel, earthy flavor which brings a delicious taste.
- Butter – it gives the chewy and soft texture to the cookies.
- Egg – it acts as a binder for all the ingredients.
- Chocolate chips – they are the star of this recipe. I used a mixture of chocolate chips and chopped chocolate. You can add either chocolate chips or chocolate chunks/chopped chocolate or a mixture of both. It doesn’t matter if it is unsweetened or milk chocolate but you may want to pay attention to the sugar quantity so your cookies won’t be too sweet.
- Orange zest and extract – here is the twist I promised you for this recipe. Orange pairs perfectly with chocolate, especially the dark one. To create this carousel of flavors, I added the zest of one orange and one teaspoon of organic orange extract. All the ingredients combined lead to that explosion of aromas I promised in the beginning.
Options for gluten-free alternative
More and more people opt for gluten-free alternatives these days. This recipe can be baked free of gluten as well. You only need to replace the all-purpose flour with a gluten-free flour mix. It is usually made of rice, potato tapioca flour and contains a binder like xanthan gum.
Check the ingredients list for this binder. In case it isn’t present, you need to add one teaspoon of xanthan gum to the flour mix otherwise the cookies won’t come together.
There are also other alternatives for all-purpose flour, like almond or coconut flour.
When using almond flour, keep in mind that the ratio is 1 cup all-purpose flour: 1 cup almond flour but the last one doesn’t have the same binding qualities as the wheat flour. It is possible that you need more eggs to get the same quality of the batter.
On the other hand, coconut flour works differently. Only ¼ cup of it acts like a full cup of all-purpose flour. It absorbs a lot of moist so don’t be tempted to add more or your batter will become crumbled instead of humid.
After mixing the ingredients, set the bowl aside for a few minutes so the flour will have time to absorb the liquids.
You may also use a mixture of almond and coconut flour for the cookies.
Options for eggless cookies
If you don’t have eggs but still want to bake cookies, relax because there are a lot of great alternatives. The following quantities can successfully replace one egg in the cookies recipe:
- Flax egg – combine 1 tablespoon of ground flax seeds with 3 tablespoons of water. Let the flax soak for a few minutes until the mixture becomes a mushy paste.
- ¼ cup silken tofu, mashed
- ½ ripe banana, mashed
- ¼ cup apple sauce
Tips for baking the best cookies
Most of the cookies recipes ask you to chill the dough for at least one hour. I skipped this step and got right to baking. However, if it is very hot in your kitchen and the dough is too soft you can keep it in the refrigerator for 30 minutes so you will be able to handle it easier.
If you like crispier cookies, make them smaller, about half tablespoon of dough. If you want them softer, scoop 1 ½ tablespoons. Keep in mind that the longer you let them outside, the crispier the edges will become. To keep them soft, place the cookies in a cookie box or cover with plastic wrap.
Make sure you keep enough distance between the cookies when you place them in the tray, around 2 inches. Even if the cookies look small, they will spread when exposed to heat.
The average baking time is 8-10 minutes. Take them out of the oven when they slightly become golden around the edges. Let them cool in the tray for at least 5 more minutes as they will keep cooking. After that, transfer them to a wire rack to cool completely.
- 1 ½ cup (180g) all-purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (110 g) unsalted butter, softened to room temperature
- ¼ cup (50 g) white sugar
- ½ cup (100 g) coconut sugar
- 1 egg
- 1 tsp orange extract
- Zest from one orange
- ½ cup chocolate chips
- ½ cup chopped dark chocolate
- Preheat the oven to 375F (180F). Line 2 baking trays with parchment paper.
- Combine the flour with baking powder, baking soda and salt. Set aside.
- In a different bowl, add the butter and sugars. With a hand mixer on medium speed, mix until creamy.
- Add the egg, orange extract and zest. Mix again until well combined.
- Bring in the dry ingredients and whisk until you have no lumps. The dough will be creamy.
- Fold in the chocolate chips and chopped chocolate.
- Scoop ½ tablespoon of dough and roll it a bit between your hands. Leave about 2 inches between the cookies.
- Bake for 8-10 minutes and then remove from the oven.
- Leave the cookies in the tray for 5 more minutes. After that, transfer them to a wire rack to cool completely.