Soft Chocolate Chip Cookies


Using healthier alternatives to white flour makes it hard to create the traditional soft chewy chocolate chip cookies, but with this recipe I was finally able to achieve it.

Soft Chocolate Chip Cookies

4 1/2 cups spelt flour (yes you can use white flour if you insist)
2 teaspoons baking powder
3/4th cups olive oil (or another type of oil, or 2 cups butter)
2 cups brown sugar
1/4th cup cornstarch
4 eggs
4 teaspoons vanilla extract
4 cups semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl mix together the olive oil, brown sugar, cornstarch, eggs, and vanilla extract. Mix until blended. Stir in the chocolate chips and then add the flour and baking powder.

Using a tablespoon scoop spoonfuls onto parchment paper. Leave enough room for them to expand slightly. Place these on cooking trays and set them into the freezer for 10 minutes. This step is important to keep the dough from spreading out and creating thin cookies.

Bake the cookies for 10-12 minutes in the preheated oven. Take the tray out and set it outside or in a cool spot until the tray is cool enough to touch. Serve and enjoy now or save them for later.

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