I admit I’m not much of a baker. I’m more into savory foods, so creating these chocolate chip cookies was quite a coup for me. Normally, there’s a missing element in my attempts at baking that keeps the final products from achieving perfection. But this dish came out great; exactly what I had envisioned. These cookies are irresistible with their tender chewiness, delightful bits of chocolate, and a hint of maple syrup. Coconut oil adds a wonderful, sweet aroma, and sunflower oil adds Vitamin E.
2 cups all-purpose flour
1 cup brown sugar
1/3 cup maple syrup
3 heaping tbsp. of coconut oil
1/2 bag of chocolate chips
1 tsp. salt
1 tsp. baking soda
sunflower oil (or substitute with canola)
Combine all ingredients, except for sunflower oil, in a mixing bowl and mix into a dough. Slowly add sunflower oil until the dough has uniform consistency. It should be thick enough that you can easily form little balls without the dough flaking.
Refrigerate the dough for about an hour.
Cover the bottom of two baking trays with a thin film of sunflower oil.
Preheat the oven to 350 degrees F. Take the dough from the refrigerator, form little balls and place them on the baking trays a few inches apart. Bake for 10-15 min.