Organic/All Natural Chocolate Chip Cookies

I must admit...I was never a chocolate lover...that said, my little brother has loved it since we were kids! I remember him eating Cocoa Puffs, Ding Dongs, and all sorts of other grossly unhealthy chocolate items! When I was about 14yrs old, he asked me to bake him some chocolate chip cookies. So it began...my quest to make the perfect chocolate chip cookie. I kid you not, I made and modified every recipe out there. I added everything from nutmeg to extra vanilla extract. After many successes and some awful tummy-ache inducing disasters, I perfected my recipe at around 17yrs of age.

Needless to say, I never buy my baby brother (now a man, really =/) any gifts for any occasion. He prefers a batch of 3 dozen of my chocolate chip cookies instead. :) Here is my recipe...well, I won't give out specific secrets regarding mine, as I market them for profit! I do promise you, however, that even without those secrets, these cookies are to die for!  ;)

If you know me you know I only make organic/all natural foods, and that includes baked goods!  Also, my brother (as well as my kids) prefer chewy chocolate chip cookies, so this recipe is geared towards just that!

Ingredients:

2 Cups Organic Unbleached All Purpose flour

1tsp Organic Baking Powder

1tsp Salt

2 sticks of butter (1cup) softened at room temp

3/4 cups or slightly less organic RAW sugar

3/4 cups organic Light brown sugar (yes, LIGHT)

2tsp Organic Pure Vanilla Extract

2 Organic Brown Cage-Free Large Eggs (farm fresh is best!)
1 and 1/2 c to 2c Chocolate Chips

 

Method:

Preheat oven to 375 degrees Fahrenheit.

In a separate bowl, mix dry ingredients with a fork.  Set aside.  Cream the butter, sugar (both types), and vanilla in a mixer on Medium.  It should look like this:

Next, add one egg at a time, mixing on Low until they are both added in.

Then a little bit at a time, add in the flour, salt, and baking powder mixture to the wet ingredients until it's all mixed in.  Be careful to keep your mixer's setting low at first, or you will get an explosion of flour! =/  It will come together into a thick batter.  Lastly, add the chocolate chips!  

Place 1 tbsp-sized rounds on a cookie sheet WITH parchment paper, about an inch and a half apart.  They will spread out significantly since they contain less flour than most chocolate chip cookie recipes.  Bake anywhere between 9-11 minutes (depending on your oven and altitude), until only the edges are lightly browned, and the cookies still appear uncooked or soft in the center.  Leave on the hot cookie sheet as they will reach a safe temperature and continue cooking outside of the oven.  After about 2 minutes, remove from sheet and place onto cooling rack. :) 

Enjoy with milk, or with some coffee as my dear friend Alexandra and I will tomorrow afternoon! :)

Linking to:

And Slightly Indulgent Tuesday