Sometimes you just want simple homemade chocolate chip cookies. I get it. Mix a few ingredients together in a bowl, plop them on a cookie sheet, bake, then eat. Well my friend, these are the cookies for you. In my cookbook I actually have two chocolate chip cookie recipes. One is this Simple Chocolate Chip Cookie recipe, for the straight to the point (mouth) people, and then another one that is a little more labor intensive, but results in the best, most perfect Soft Batch Chocolate Chip Cookies you’ve ever had in your entire life. Fun fact: that Soft Batch Chocolate Chip Cookie recipe took about 20 times to get just right. Worth it. These Simple Chocolate Chip Cookies are a strong second and even better they take like 3 seconds to whip up.
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I don’t know about you but, I love cookies. I mean like, LOVE cookies. Like sometimes I just walk down the cookie aisle at the grocery store and have wonderful daydreams about stuffing my face. One day I’m going to just go crazy. I’m going to buy every single flavor of Oreo cookie that they make and then sit and eat each one of them and then rank them in order of which flavor I like best. You know, for scientific purposes. It’s a study in flavor. I would do it for Cookieology research everywhere. It’s going to be fantastic. After I wipe the crumbs off my face and my shirt, and drink a gallon of milk, I’m going to make the famous Jacques Torres Chocolate Chip Cookie recipe that was featured in the New York Times, only I’m going to make it with browned butter instead of regular. Then I will eat all of those too and call it a day.
So until that fantasy day arrives. I’ll just make these. I would just grab some Cappellos cookie dough because that’s super easy and I love them too, but no matter how hard I try, they never make it to the oven. I just end up eating the raw cookie dough. Because…cookie dough. One time I even turned on the oven and lined a baking sheet with parchment paper, with every single intention of baking them, but then I just stood there and ate the dough while I was waiting for the oven to pre-heat. #vanessaproblems
So besides cookies and Oreo fantasies, life is good. Still working on my super sweet snowboarding skills and I just discovered Snapchat. I know, so late to the party. I hated Snapchat forever because it’s not very user friendly and you pretty much need an 18 year old to explain it to you. I feel like I’m way more tech savvy than stooping to those levels so I just said F it. Then one of my co-workers who is well over the age of 18 showed me the ropes and I was like, fine, I’ll download it (insert eye roll here), and now I love it. I want to add more friends though because now I need to know what everyone is doing, all hours of the day. I also like Snapchat because if you have to obligatorily add someone as a friend, you never have to look at their Story if you don’t want to and see their kids or pets that you don’t care about, like you do on Facebook. I want to delete Facebook until the election is over. We get it…Also I like Snapchat because it doesn’t have to look pretty like on Instagram. Everyone on Insta is so artsy! Which, honestly I love, but it’s hard keeping up with it. Snapchat is like Instagram’s ugly cousin. Don’t tell Snapchat I said that. You should make these cookies and then Snapchat them.
- 2 cups (184 g) sifted fine-ground blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon fine-grain sea salt
- ⅓ cup (80 ml) raw honey
- ¼ cup (60 ml) melted coconut oil
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup (7 ounces/200 g) chocolate chips
- Adjust an oven rack to the middle position. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or nonstick baking mats; set aside. (Note: If you’re working with one baking sheet, allow to completely cool between batches.)
- In a large mixing bowl, combine the almond flour, baking soda, and salt. Stir together using a fork until well combined.
- In a separate medium-sized bowl, combine the honey, coconut oil, vanilla, and egg. Beat with an electric mixer on low speed until smooth. Add the honey mixture to the almond flour mixture and beat on low speed until combined.
- Stir in chocolate chips. Use a small cookie scoop to transfer the dough evenly onto prepared baking sheets, about 2 inches (5 cm) apart or 9 cookies per baking sheet. If using one baking sheet, keep remaining uncooked dough refrigerated until ready to bake.
- Bake each sheet separately on the middle rack at 350°F (177°C) for 7 to 10 minutes or until the tops and edges are lightly browned. Once the cookies are done, remove the parchment or baking mat from the baking sheet and let cookies cool slightly before using a spatula to transfer them to a cooling rack. Store covered at room temperature for up to 3 days.
- Make the cookie dough now and bake later! Wrap the dough in plastic wrap, shape it into a log, then throw it in the freezer. When the cookie urge strikes, remove from the freezer and let stand for 5 to 10 minutes, cut into ¾-inch (2-cm)-thick slices and bake a few cookies at a time or the entire batch.
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