Tis the season for baking and I have been having so much fun developing new cookie recipes! I took my previous chocolate chip cookie recipe and I perfected it by making a few tweaks to create the perfect - and I meant perfect - chocolate chip cookie! It's buttery with a just the right amount of chewiness and the perfect sweet-and-slightly-salty taste. But, the best part is that I included one very simple swap below to make this recipe suitable for both low FODMAP and gluten free diets, so more people can enjoy this perfect chocolate chip cookie recipe! This is definitely going to be my new go-to cookie recipe for holidays, cookie swaps, or just a fun afternoon baking activity!
Ingredients (yields approximately 32 cookies)
3/4 C salted butter (this is 1 1/2 sticks or 12 Tbsp), room temperature - if you do not have time to let the butter sit out, you can warm this in the microwave for about 20 seconds, until no longer cold and slightly softened, but not liquid
1 1/4 C sugar
1/2 C brown sugar, packed
2 large eggs, raw
2 tsp vanilla extract
2 C all purpose flour *see note below to make this suitable for low FODMAP and gluten free diets, if needed
1/4 tsp salt
3/4 tsp baking soda
1 1/4 C chocolate chips*
Nonstick cooking oil spray
*To make this gluten free (GF), choose a certified GF flour. In order to make these cookies suitable for a low FODMAP diet, make sure to choose a GF flour made from low FODMAP ingredients (I like King Arthur GF flour or Bob's Red Mill GF 1:1 Baking Flour). For the chocolate chips, I like Enjoy Life Dark Chocolate Morsels for a low FODMAP option, plus these chocolate chips are certified GF and allergy-friendly! I recommend choosing certified gluten free items for all ingredients if all possible sources of cross-contact need to avoided, such as in the case of celiac disease.
If you do not need to follow modifications for a low FODMAP diet, I also like to swap out half of the chocolate chips for white chocolate chips for a fun twist!
Directions:
Cream together the butter, sugar and brown sugar. I used my Kitchen Classic Stand Mixer, but you can also use a hand mixer.
Add the eggs and the vanilla extract. Mix ingredients until combined.
Add the salt, baking soda and flour. Mix ingredients until combined, but do not overmix! Overmixing will create dense cookies.
Add the chocolate chips and mix on al ow setting until chocolate chips are distributed throughout cookie dough.
Cover the mixing bowl and allow dough to chill in the refrigerator for 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Spray baking sheet with nonstick cooking oil spray. I like to use 2 large baking sheets to reduce the number of batches (I was able to bake everything in 2 batches doing it this way).
Use a spoon to scoop dough and roll dough into a ball in your hand, forming a ball that measures approximately 1 1/2 inches in diameter. Space cookies at least 2 inches apart to allow them to spread while baking.
Bake cookies at 350 degrees Fahrenheit for 12 minutes. Please note that oven times may vary.
Allow the cookies to cool for at least 10 minutes before enjoying.
*You can store these in an airtight container and they should stay fresh for 3-4 days. Alternatively, you can freeze the dough formed into balls, so you only make what you need and then you can bake the frozen dough whenever you would like more fresh cookies! You may need to add a few minutes to the baking time if baking the batter from frozen.
Nutritional Analysis Per Serving (1 serving = 1 cookie, analysis based on this recipe yielding 35 cookies)
Calories 162 calories, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 23 mg, Carbohydrates 22 g, Fiber 1, Protein 2 g, Sodium 87 mg, Calcium 5 mg
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