Once upon a time, there was a mother and her two little children who loved spending time in the kitchen. One day the two little children were hungry, so the mother decided to bake a chocolate chip cookie.
She made a big batch of chocolate chip cookie dough. Some she scooped and stored in the freezer, the rest she made into a big chocolate chip cookie and put in the oven to bake. She knew this would surely satisfy her hungry kids.
Now I am pretty certain most of you know the story of the "gingerbread man" or the "pancake that got away". Well, in this story, the big chocolate cookie came out of the oven but it neither crossed a river nor did a sly fox or pig eat it.
You see, the two hungry little children had their sights on this cookie. After waiting impatiently for what felt like a lifetime to them, their cookie was ready. Shortly after the cookie came out of the oven, a rather large scoop of vanilla ice cream was placed on it. Alas! The delicious chocolate chip cookie was utterly surprised by the sweet coolness of the vanilla ice cream. The two hungry little children took happy bites of their big chocolate chip cookie, and as the cookie couldn't get any further, well you see, the story can't go on any further either.
Hope you enjoy this delicious chocolate chip cookie dough recipe.
Prep Time Cook Time Total Time
10 mins 12-15 mins 25 mins
Makes: 12-14 cookies
- 2 cups Ancient Grain gluten free baking flour (you can substitute with all purpose flour)
- 1/2 teaspoon baking soda
- 1/3 cup teaspoon salt
- 3/4 cup unsalted butter
- 3/4 cup packed brown sugar
- 1/2 cup white sugar
- 3/4 teaspoon vanilla extract
- 1 egg
- 11/2 cup chocolate chips
- optional: 1/3 teaspoon nutmeg
- optional: Flaky sea salt
- Preheat the oven to 350 degrees F. Microwave butter for about 35 seconds to just barely melt it.
- Line cookie sheet with parchment paper.
- Sift flour, baking soda and salt in a medium bowl, set aside.
- Using a stand mixer or electric beater, whisk the butter, brown and white sugar until creamy. Add the vanilla, nutmeg, and egg; beat on low speed for 15 seconds. The nutmeg has a strong taste and optional.
- Add the flour, baking soda, and salt. Blend dough well until crumbles form.
- Stir in the chocolate chip cookies and chopped chocolate, and mix together with a spatula or wooden spoon.
To bake right away, let dough rest at least 10 minutes then scoop the dough and place on cookie sheet or place cookie dough in a small cast iron pan.
- Sprinkle the dough with flaky sea salt or add oatmeal to cookie (optional).
- You can also scoop these on parchment-lined baking sheet and freeze in an airtight container for up to 1 month.
- Bake for 12-15 minutes, or until edges are lightly toasted and puffy. Take note not to overbake the cookies if you want them soft.
- Cool on baking sheet for a few minutes before transferring to wire racks to cool completely.
Cheers, cookie friends!
Not quite ready to make the cookies yet? Pin this graphic for later. Happy baking!