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 ?
Do you need a glass of milk with your cookies? Do you go for the even milk:cookie ratio? Or are you more “sophisticated” and need a plate for your cookies?
Clearly I was having way too much fun taking pics of these cookies stacked up. Well, Chief Mike, I hope these live up to your expectations. We certainly enjoyed them
- 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….
What a great story! Congrats on 500 as well. That’s so awesome. Now to the business at hand: these cookies look to die for! Yummmm. And I had never thought to use coconut oil.
holly waterfall recently posted…Motivational Mondays: Get Out of Your Comfort Zone
I use coconut oil a lot as a butter sub – not for health or dietary reasons (although it makes it a great option for vegans and vegetarians that way) but because I love how it works in baked goods and the taste is awesome
Umm…hello perfection!!!!! YES!!! And congrats on 500!!!
Liz @ The Lemon Bowl recently posted…Apple Cheddar Sweet Potato Bites – Girl’s Night In Party
Thanks!! I bet making these would calm your baking fears!! ha ha
Yummm! I can’t even believe they’re gluten free! They look just like the classic!
Caroline @ chocolate & carrots recently posted…Whole Wheat Strawberry Chocolate Chip Muffins
Right? They taste just as good too!
I like my chocolate chip cookies by the handful and barring that, by the plateful
These look wonderful and love that you used GF flour!
handful is another option – but I had no extra hands to help me with those pics – aside from my kids and having them hold a pile of cookies AND hold still for pics would have been a tall order ha ha (and not eat them at the same time)
I am so dying for chocolate chip cookies right now! I need to make some SOON.
Dorothy @ Crazy for Crust recently posted…Red Velvet Cheesecake Loaf
Chocolate chip cookies are the best aren’t they? especially right out of the oven when the chips are all melty!
This is like the cutest thing ever, and you certainly met all his requests!
Congrats on the 500!
Ashley recently posted…Oven “Fried” Pickles
Thanks girl!!
Congrats on the 500 Likes! I’m nowhere close. These cookies look amazing.
Christy @ My Invisible Crown recently posted…Fresh Tomato and Feta Salad
Thanks! I really have no idea why my page has so many likes all of a sudden – aside from my friend Jen promoting it the one day. I only post my latest recipes to it, don’t do much else with it. But hey, I’ll take it!!
Mmmm…looks absolutely decadent and chewy, my favorite qualities in a cookie. Thanks for sharing!
Jenn @ The Noshing Bride recently posted…Happy Lunar New Year 2013!
Shanna, these chocolate chip cookies look crazy-good! The “Chief” must love you. I like the way you made them gluten free and cut down on the brown sugar with coconut palm sugar. I do the same when using Muscovado, too. It really helps using a blend…nice way to “meet in the middle” with glycemic index, carb counts and calories. Will be baking them soon. NOM! Thanks, m’lady! xo
Stacy | Wicked Good Kitchen recently posted…Almond Double Thumbprint Heart Cookies {Paleo}
I LOVE muscovado sugar, the flavor is amazing!
I made these yesterday for a class party, and they were absolutely great! 3 of my friends said that they’re in love with them! The only changes I really did was replace a cup of the ap flour with we, reduce the chocolate to 1 cup of mini chips and added in some pretzels
Sounds great!! I think that’s so great about a chocolate chip cookie recipe is that its really a base for any type – I am all for different “add-ins” or exchanging different flours. I like the idea of adding in pretzels I am a big fan of the salty sweet!
These are loaded with chips!! Love it
totally loaded – I love cookies like these!
What is arrowroot starch?
Its a starch that is used as a thickener very similar to corn starch. I just prefer using it over corn starch, since I can find organic brands and I find that it thickens way better like when I make homemade fruit syrups, its also a “secret” ingredient in making chocolate chip cookies a little softer and chewier. Totally an optional ingredient.
I so wanted to love these, but I find them incredibly dry! No real spread with the coconut oil, very unlike your photos. Think I did something wrong?
Weird!! Mine spread a ton- almost too much. Was the coconut oil completely melted or just softened? Softened is key so you have enough. Its should be same consistency as soft/room temp butter. Maybe too much flour? 2 cups of all purpose flour is about 10 ounces (it really depends on the brand/type) I spoon measure my gluten free mix into cups and carefully level so I don’t pack it down and add too much. Trying to think what else.. I have made them 3 times now exactly as the recipe states and they have come out same way each time.