Soft & Easy Chocolate Chip Cookies
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These came through our test kitchen from our beloved operations director, Madeline and once we all tried them we couldn't stop making them on a rotation. I have practically memorized the recipe and have tried it without chocolate, with almonds and almond extract, with pomegranate syrup instead of date syrup and with a dollop of jam. I've made them big and I've made mini ones (bake for 7-8 minutes for 1.5 inch cookies). These are versatile, a crowd pleaser, chewy, soft and satisfying - everything a cookie should be. And the best part is that they are filled with fiber and nutrients without compromising on taste!
- Cook 10 min
- Serves approximately 12 cookies
Ingredients
- 3/4 cup AP flour or GF 1:1 flour
- 3/4 cup Just Date Sugar
- 1 stick butter, melted
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1 heaping tbsp Just Date Syrup
- 1 tsp vanilla extract
- 1/2 cup Just Date Chocolate Chips
Instructions
- Preheat oven to 350°F.
- In large mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In small saucepan, add date sugar to melted butter and stir to combine.
- Mix in date syrup and vanilla extract to sugar and butter mixture.
- Fold this mixture into dry ingredients to form stiff dough.
- Mix in chocolate chips.
- Portion cookie dough into rounded tablespoon-sized balls.
- Flatten on parchment-lined baking sheet.
- Bake for 10 minutes, rotating halfway through.
- Cool on rack and enjoy!
by Madeline
