Two weeks ago I hit a milestone on Facebook for my blog page. 500 “likes”. I was STOKED. My friend Jen shared the love on her page, Thrive, to help me achieve this and one of her fans turned out to be my 500th like. So he said because of that I should make cookies in his honor. Absolutely. So I asked him what kind. This was his request:
“As the “500th” like, my request for cookies is: Chocolate Chip Cookies with TWO types of chocolate chips. The concept shouldn’t be “1/2 portion of each type of chocolate”. The concept should be “3/4ths to FULL portions of BOTH kinds of chocolate. I’m a firm believer that the purpose of “dough” is only to act as a type of mortar to hold all the chocolate together! This magical creation should be called “Chief’s Chocolate Chip” Cookies! (I’m a Police Chief) Some chunks of real peanuts would be good, too! Feel free to use crazy chips, like peanut butter ones, if you’d like, or whatever else would be cool. I look forward to the awesomeness!”
So now I give you the awesomeness that is the cookie I call “Chief Mike’s loaded chocolate chip cookies”
Mike must have heard about my cookie reputation since I fully agree about the “cookie dough mortar” theory. I actually used 3 kinds of chocolate chips and peanuts. Semi-sweet chips, huge milk chocolate chips and dark chocolate chunks. ( I didn’t have any peanut butter chips on hand) and dry roasted peanuts got added in as well. These cookies are loaded baby!!
I made these two ways. One with coconut oil instead of butter and the other with butter. I had forgotten to add in peanuts the first time so when I made them again I wanted to see the difference in making with butter. The butter made cookies spread out a little more, but still tasted just as good. I also used the new Gluten Free flour mix from Trader Joe’s. It is close to the homemade gluten free flour blend I came up with (plus I hadn’t made up my mix in a while and I was at Trader Joe’s and saw it and thought hey this is convenient) so I grabbed a couple bags.
The mix is really good, a little different than mine ( this uses brown rice flour and I use millet) but the rest of the ingredients are similar and this substitutes easily cup-for-cup with any all purpose flour. I would definitely use again.
The only think Mike didn’t specify was how he liked to eat chocolate chip cookies. So I took some guesses. How do you eat your chocolate chip cookies? Just take from a pile? How about stack ‘em up really high ?
- ¾ c coconut oil (soft, not melted but still solid) or butter (1 ½ sticks, 170 g)
- 1 large egg, room temperature
- 1 tbsp vanilla
- ⅔ c brown sugar, well packed
- ⅓ c coconut sugar (or regular granulated sugar)
- 2 cups all-purpose gluten free flour blend (or regular AP flour)
- 2 tsp arrowroot starch
- 1 tsp baking soda
- ½ tsp salt
- 1 cup EACH:
- Milk chocolate chips, Semi-sweet chips, Dark Chocolate chips (you can also use peanut butter chips, white chocolate whatever. Just make sure its 3 cups total)
- 1 cup dry roasted peanuts, salted or unsalted
- Preheat oven to 350 deg f. Prepare baking sheets with either parchment or silicone bake mats.
- Sift together in a small bowl and set aside: flour, arrowroot starch, baking soda and salt. Set aside
- In a bowl of a stand mixer cream coconut oil or butter with sugars until light and fluffy, about 3-4 min. Add in the egg and vanilla and mix again well for another minute until all is combined. Slowly add in the flour mixture and mix until just combined, don’t over mix. Stir in the chocolate chips and peanuts with a spatula. You may have to actually have to mix with your hands to get them all mixed in.
- Scoop dough into heaping tablespoon sized balls placed 2” apart on the baking sheets. Bake for 10-13 min until the edges are starting to turn brown. Cool for 5 min on sheets, then transfer to wire cooling racks to cool completely.
Mike, I would send you some, but we sort of ate them all….