Crunchy Chocolate Chip Cookies

As I’ve previously mentioned, I’m not a baker.  But I like a good cookie every once in a while.  Tate’s are my favorite, but I wanted to replicate them with my own version.  I did some research on how to make cookies crunchy.  What I’ve found is necessary to a crunchy cookie: butter, dry dough, baking long and low. These are the ingredients I used, but feel free to use any flour, sugar butter or anything else you want. The recipe will essentially be the same.

Here’s what I used.

2 1/4 cup sprouted spelt flour

1 cup chocolate chips

3/4 cup biodynamic sugar

2 sticks pastured, cultured butter (room temp)

1 pastured egg

1 tsp vanilla extract

3/4 tsp sea salt

1/4 tsp baking soda

1/4 tsp baking powder

2 shakes ceylon cinnamon 

Directions

1.  Preheat oven to 325 degrees.

2.  In a stand mixer, cream the butter, sugar and vanilla.  Beat the egg and add it to the mixer.

3.  Combine the dry ingredients, and mix them with the wet.  Then fold in chocolate chips

4.  Scoop onto baking sheet, and bake for 10-12 minutes

5.  Voila!

While these cookies aren’t as nutrient dense as bee pollen (maybe that could be an addition!), they are a lot better for you than most chocolate chip cookies out there.  They’re easy to make and only require a few basic ingredients.  And personally, I think they taste great.  At first I was disappointed at the crunchiness level, but as they cooled they definitely crisped up.  Enjoy!  Don’t forget to subscribe!