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Chewy Chocolate Chip Cookies

Happy Friday everyone! With a house still full of sickness I decided to bake some chocolate chip cookies this week. They brought great comfort and were a big hit with their crispy outside and gooey inside. Hope you all have a great weekend.

Ingredients

• 2 cups of all-purpose flour (I used wholemeal spelt flour)
• 1/2 teaspoon of baking soda
• 190mL baking oil
• 1/2 C of granulated white sugar
• 3/4 C of firmly packed golden brown sugar
• 1 teaspoon of kosher salt
• 2 teaspoon of pure vanilla extract
• 1 large egg
• 1 large egg yolk
• 2 cup of semisweet chocolate chips

Instructions

1. Preheat oven to 190C degrees and line baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and baking soda.
3. In the bowl of a stand mixer with paddle attachment, combine oil, both sugars, vanilla and salt. Beat on medium speed until well combined, about 2 minutes.
4. Add egg and egg yolk, scraping down sides of bowl as necessary.
5. Add in flour mixture and continue mixing until incorporated.
6. Add in chocolate chips and give a final stir.
7. Dough will be soft, but should be firm enough to shape into balls.
8. Place cookie dough on baking sheet and top with additional milk chocolate chips.
9. Bake about 9 minutes, just until edges are a light golden brown.
10. Don't over bake as cookie will continue baking as it cools.
11. Enjoy

Photo by Averi Cooks

Coconut, almond and tahini cookies

Yesterday I decided to do some baking so I could have some treats with me at the Trade Show (eating at those things can be tricky and there's nothing like a good sugar boost!). I saw that Lauren from Needle & I had posted what appeared to be a 'healthy' cookie recipe that sounded delicious! So yesterday I headed to the supermarket in the morning and purchased a few missing ingredients. I will warn you now, these cookies are aaaaamazing! I made a couple alterations to Lauren's recipe to be just a wee bit healthier / it's what I had at home. This recipe is dairy free, gluten free, and only contains natural sugar and still takes good. If you're looking for some new items to cook or bake make sure to check out her In the Kitchen section of the blog, there are some real gems in there! Enjoy! INGREDIENTS (makes approx. 30 cookies) 150g coconut oil – at room temperature (original recipe used butter) 1/3 cup liquid honey (I used Clove Honey) 85g hulled tahini 1/4 tsp vanilla extract 1.5 cups desiccated coconut 1 cup ground almonds (I used both almond meal and LSA, again it's what I had on hand) 1.5 cups gluten-free flour (I used barley rice flour as it's what I had on hand) METHOD 1. Preheat the oven to 180°C and line two oven trays with baking paper. 2. Put the oil, honey, tahini and vanilla into the bowl of an electric mixer and beat on high speed until thick, creamy and pale. 3. Add the coconut, almonds and gluten-free flour and mix on a low speed until everything is just incorporated. The dough will be quite sticky. 4. Roll tablespoons of the dough between your hands into walnut-sized balls. 5. Place the balls onto the lined oven trays allowing about 5cm between each cookie. Flatten each one slightly with the back of a fork. 6. Bake in the oven for 15 minutes – set a timer as they will burn quickly if left any longer. They should be a lovely golden brown. 7. Remove from the oven and transfer to a wire rack to cool. 8. Store in an airtight container. These cookies will keep well for up to a week - if they last that long...

(All photographs taken by Needle & I)

Note: My cookies didn't come out quite as thick as pictured here due to using a hand electric blender and using butter but they still taste fantastic!