If you have visited our studio during a First Friday, or another open studio event, you may have nibbled on my homemade chocolate chip cookies that I always bake for your enjoyment. Once a young boy asked for the recipe and I scrawled it down for him on a sheet of paper, and I wonder if he ever bothered to bake them. The word is getting out about the freshly baked cookies at the Real Art Is Better studio, and since several people have now asked for the recipe, here it is. This is my modified version of the Nestlé Toll-House recipe.
Clendaniel “Troll-House” Chocolate Chip Cookies.
1 cup (scant) coconut oil
1 1/2 cups organic cane sugar
1 tbsp molasses
1 bag Ghirardelli 60% cacao bittersweet chocolate premium baking chips
1/8 cup crushed macadamia nuts, or pecans, or a blend of the two, or your favorite nut
1 tsp aluminum free baking powder, or baking soda if you don’t have baking powder
2 1/4 cups unbleached all purpose flour
Preheat oven to 350 degrees. On low heat melt the coconut oil. In a large bowl combine the sugar and the molasses, and add the melted coconut oil. Add eggs, and mix. Add nuts and chocolate chips, and mix. Add baking powder and flour, and mix until a fine cookie dough forms. Form 1 inch balls and place them on an un-greased cookie sheet. Bake for 8-12 minutes, depending on size of cookies. Cool and serve. Makes 24-48 cookies, depending on cookie size.
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