g
Printer Friendly Version

editor  
BellaOnline's Cooking for Kids Editor
 

Kaptain's Chocolate Chip Cookie recipe

BEFORE MAKING COOKIE DOUGH:

Pre-heat oven to 375 degrees. Line 2 cookie sheets with parchment paper, or use non-stick cookie sheets.

INGREDIENTS:

WET:

1 cup butter, softened at room temperature (2 sticks)
3 large eggs
1 tablespoon vanilla extract
1/2 cup organic coconut sugar
1/4 cup raw organic honey
2 tablespoons natural peanut butter, no sugar added
3 tablespoons milk (regular, coconut, or almond milk) -OR- applesauce

DRY:

1 cup whole wheat flour
1 cup white flour
1/2 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon baking powder (can omit this ingredient if don't have it)
1 teaspoon salt

ADD-IN'S:

Choose any (or all) of the following:

One 11.5 ounce package milk chocolate or dark chocolate chip morsels
1 cup chopped nuts (walnuts, peanuts, pecans, or a mix of your favorite)
1/2 cup grated coconut
1/2 cup dried dark cherries or craisins (dried cranberries)

DIRECTIONS:

1.) In Kitchen Aid or large bowl, blend butter with sugar & honey for about 30 seconds, or until well corporated but not frothy.

2.) Add in vanilla and eggs; mix for 20 seconds. Add in peanut butter and milk; mix for another 30 seconds.

3.) In a medium bowl, sift (or blend with a fork) together flours, baking soda and powder, and salt.

4.) Slowly add 3/4 cup of flour mixture at a time to the butter and sugar mix in the Kitchen Aid. Stop the mixture between adding flour and scrape down the sides of the bowl. Continue mixing until all flour and butter blend is thoroughly combined. Batter should be thick, but the Kitchen Aid beaters should mix the dough with ease... if too thick, add another tablespoon or 2 of milk.

5.) Add in chocolate chips, nuts, coconut, or any additional ingredient of your choice. Blend for about 20 seconds.

6.) Scoop golf ball size cookie dough onto cookie sheets and bake for 10 to 12 minutes. Cookies should be lightly browned all over, and not cave in the middle when using spatula to release from cookie sheet. Allow cookies to cool on foil lined counter top or plate for about 15 to 25 minutes before eating; they will be hot, hot, hot when removed from oven!

TO FREEZE FOR LATER USE:

Line cookie sheet with parchment paper, or use non-stick cookie sheets. Place golf ball size scoops of cookie dough onto the cookie sheets. Freeze for one hour, then remove and place in a freezer-safe container for up to 3 months. To bake: Remove the amount of pre-measured cookie dough balls from freezer. Place on cookie sheet and defrost on the kitchen counter for 30 minutes. Heat oven to 375 degrees. Bake for 10 to 11 minutes.

You can bake a few at a time... just follow the same instructions, only placing 3 frozen cookie balls onto cookie sheet to defrost. Bake as directed.






Cooking for Kids Site @ BellaOnline
View This Article in Regular Layout

Content copyright © 2013 by Kymberly A. Morgan. All rights reserved.
This content was written by Kymberly A. Morgan. If you wish to use this content in any manner, you need written permission. Contact Kymberly A. Morgan for details.



| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor