There's no wrong way to make a chocolate chip cookie. Let's get that part out of the way so that we don't get into a whole big fight about whose cuisine reigns supreme. You put a chocolate chip cookie in front of me, I'll eat it and be happy. That's a lock. That said, I have been monkeying around with chocolate chip cookie recipes for as long as I've been a homemaker (nearly 20 years!).
One bite of these soft, chewy, and chocolate chip-loaded Coconut Flour Cookies and you'll be hooked! You won't believe how easy they are to make using coconut flour and gluten-free baking staples. These Coconut Flour Cookies are a little different from my regular chocolate chip cookies but taste just as mouthwatering. Slightly crisp on the outside, chewy in the middle, and loaded with chocolate chips, they're everything you could want in a gluten-free cookie.
Crumbl cookie menu rotates, but one item remains, and that's the chocolate chip cookie. It's on the menu every single week, alternating between milk and semi-sweet chocolate chips.
Now for the sugars: Beat in the sugars; this is my preferred combination, because the relatively high water content of soft brown sugar keeps the dough moist and gives it a caramel flavour.
Kirkland Signature Mixed Nut Butter can enhance chocolate chip cookies by adding unique flavors, a crunchy texture, and beneficial omega-3s, making them even more delicious.