Chocolate chip cookies recipe


Chocolate Chip Cookies are a classic and always my first choice. They are easy to pack in a lunch bag and a favorite at class parties and fund-raisers. If you try just one cookie recipe, this is the one to choose. Bake just a few cookies at a time, make the entire batch, or save some of the dough to make Chocolate Chip Cookie Dough Muffins it’s up to you.

  • Yield: 28 cookies


  • about ¾ cup (96 grams) Pastry Flour Blend
  • about ½ cup (80 grams) buckwheat flour
  • ¼ teaspoon xanthan gum
  • ½ cup (110 g) organic cane sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 8 tablespoons shortening, cold
  • 2 tablespoons Applesauce
  • 1 teaspoon Vanilla Extract
  • Up to 1 tablespoon cold water (as needed)
  • ½ cup (120 g) mini or regular-sized chocolate chips
How to Make It
  1. Combine the flours, xanthan gum, sugar, baking powder, and salt in a large mixing bowl.
  2. Cut the shortening into tablespoon-sized pieces and lay them on top of the flour. Use a pastry cutter, a pastry fork, or your hands to work the shortening into the flour. Continue working for 3 to 4 minutes, until a crumbly mixture forms.
  3. Add the applesauce and vanilla and work the liquids into the dough. Add up to 1 tablespoon of cold water as needed, ½ tablespoon at a time, until the dough forms.
  4. Add the chocolate chips and work them into the dough with your hands.
  5. Separate the dough into two sections and roll each section into a cylinder, about 1½ inches (4 cm) thick and 6 inches (15 cm) long. Wrap the rolls tightly in plastic and refrigerate for at least an hour. Cookie dough rolls can be refrigerated for up to 2 weeks.
  6. When you are ready to bake the cookies, preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
  7. Slice the cookies from the roll, about ⅜ inch (10 mm) thick. Place the cookies on the baking sheets, with space in between. If the dough breaks apart, simply stick it back together.
  8. Bake each sheet of cookies separately, in the center of the oven, for 11 to 13 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Store them in an airtight container at room temperature for up to 3 days.

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