- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.2lzcOnhH.dpuf Nothing but Delicious: Cookies are delicious: chocolate chip

Cookies are delicious: chocolate chip

Chocolate chip cookies. 

Licking the spoon. Waiting patiently by the oven. The smell. The feeling of warm chocolate oozing onto your fingertips as you pick the first cookie off of the sheet. It's downright nostalgic. In fact, the process of making and eating a chocolate chip cookie is the very first thing that comes to mind when I hear the word "delicious." 
Chocolate chip cookies know no bounds; they are craved during every season; the rich, the poor, the old and the young love them equally (although children are notably more open about their affection for the cookie). 
This is a recipe I made on a lazy Sunday afternoon after taking a walk around Nashville's capitol building. It is adapted from Elana's Pantry. I used almond flour for a nice, roasted flavor and agave nectar for a subtle sweetness. The dough itself isn't very sweet so I topped each cookie with a pinch of turbine sugar, which happens to make them look even more appetizing when they come out of the oven. I also used a touch of cinnamon because that is what my Mom puts in her cookies. After all, it is Mother's Day. 

I ate one cookie (for lunch, no less) and saved two for later. The rest are packed up for an office full of hungry co-workers.
I have an exciting day of shooting ahead of me; my beau is brewing a fresh batch of Summer IPA and then we are going to The Smiling Elephant for a delicious Thai dinner.  

Delicious Chocolate Chip Cookies
2 1/2 cups almond flour
1/2 teaspoon baking soda
2 teaspoons cinnamon
pinch of salt (about 1/4 teaspoon kosher salt)
1/2 cup (one stick) unsalted butter (or 1/2 cup of grapeseed oil)
1/2 cup of agave nectar
1 Tablespoon vanilla
1 cup of whichever chocolate chips, nuts or dried fruit you like
turbine sugar

Mix wet ingredients and dry ingredients in separate bowls. Add wet to dry and stir. Fold in chocolate chips. Make balls (2 teaspoons is the size I used) and dust generously with turbine sugar. Bake at 350 for 7-10 minutes. As with most cookies, you will know they are done with the color of the dough changes and the top cracks every so slightly. Makes about 30 cookies. 

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